Govind’s Fresh Spring Rolls

Ingredients

• 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

Method

• 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

Ingredients

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

Method

• 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.

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