Govind’s Fresh Spring Rolls


  • 2 packs of rice papers
  • 3 Chicken Breasts (Boneless, Skinless)
  • 1 Daikon Root, thinly sliced
  • 1 Pack of Snow peas
  • 1 Bunch of Thai Basil
  • 1 Bunch of Cilantro
  • Pack of Bean Sprouts
  • Carrots peeled and julienned
  • Alfalfa Sprouts
  • Green Mango- Peeled and sliced
  • Diced or julienned Jalapeno (seeded and deveined)
  • Chopped Roasted Peanuts (optional)
  • Clean, wet dishtowels for softening rice paper


  • Grill the chicken with a little bit of Olive Oil, Salt and Pepper
  • Slice Mango’s and Daikon Root. 
  • Chop Cilantro and Basil.
  • Make sure sprouts are washed and ready for use.
  • Soak rice papers in water for about a minute.  Take out of water one at a time and place on wet towel to keep them moist. When ready to make your Summer Roll, Carefully manipulate them so they lay out flat.
  • Place some cilantro and basil on your rice paper
  • Place daikon root, carrots, and sprouts on top of the herbs. (Only use a small amount of each).  If you would like chopped roasted peanuts, add them here.
  • Cut chicken into thin slices and place 2-3 slices on top of sprouts.
  • Place mango slice and snow peas on top
  • Careful fold the paper on top of the ingredients, rolling the paper away from you first.
  • Once rolled, tuck each corner inward towards the ingredients, and roll paper one last time.

Ready to serve. 


Tamarind Dipping Sauce

  • ½ tablespoon sea salt
  • 1 coriander root
  • ¼ teaspoon black peppercorns
  • 3 tablespoons brown sugar
  • 1 tablespoon fresh tamarind
  • 1 cup water


  • Use a mortar and pestle to pound salt, coriander, peppercorns, brown sugar and Tamarind into a paste.
  • Add the paste to a saucepan with 1 cup of water and mix well.   Bring mixture to a boil then reduce heat and simmer sauce until thickened.