1 chicken breast (boneless, skinless – Sliced thin and marinated in soy, garlic and ginger 2-4 hours
2 ounces Rice vermicelli noodles
8 (if double wrapping) rice wrappers (8 inch diameter)
3 tablespoons chopped cilantro
3 tablespoons chopped basil
3 tablespoons chopped mint
3 tablespoons chopped scallions
1 carrot, julienne
2 ounces roasted, chopped peanuts
4 leaves Cos or romaine lettuce, chiffonade
Sweet Chili Sauce for Dipping
Grill or pan-sear the chicken strips until cooked. Set aside to cool down.
Bring a medium saucepan of water to a boil and pour the water over the vermicelli noodles in a bowl. The vermicelli will need to soak for 1-2 minutes. Drain the noodles from the hot water and refresh in cold, iced water. Set aside.
Fill a large bowl with warm water. Dip one wrapper into the hot water to soften. This should only take a few seconds. Lay the wrapper flat on a clean cutting board. In a row across the center of the wrapper, place the chicken strips, a handfull of vermicelli noodles, cilantro, basil, mint, scallions, carrot, bean sprouts, chopped peanuts and lettuce over the chicken. Fold the springroll over, to cover the ingredients tightly. Then fold in the sides of the wrapper and roll it up.
These wrappers can be made up ahead of time. If doing this, you may have to wrap the rolls in two rice paper wrappers so that they hold longer.
Florence Henderson delivers meals and smiles to seniors in need.
December 5 - 3:30 PM
Backyard Redefined Part 2
This is part two of a backyard transformation. Dr. Anna Marie and her team tackle a 1970's bare bones backyard on the Chesapeake Bay. See step by step how we create a garden oasis to escape from it all.
December 6 - 3:00 PM
Weightlifting and Breast Cancer/Cowboy Challenge
Dr Anna Marie's greenovation team begins Terra Verde's flooring with an underlayment membrane that provides sustainability; how weights may benefit breast cancer survivors, and horse lovers improve their communication skills at a Cowboy Challenge!