Spring rolls are one of my favorites, packed with veggies and SO much flavor. I stumbled across a photo of a Vietnamese menu, and couldn’t stop thinking about them, so I thought I would give it a go, and they were great. This is actually an excellent way to clean out your fridge from veggies and/or meat, and spring roll wrappers can be found in the regular store. I used ground chicken with cucumber, carrots, green onions, and a handful of leftover herbs for these. Most anything would work. Don’t overstuff them! They do fall apart easily if you do, though the taste is still great.

• Ground meat (I did chicken, but pork would be great as well)
• 1/3 c. soy sauce (I used Ocean’s Halo No Soy Soy Sauce), or more to taste
• 1-2″ Ginger root, finely diced
• 4 cloves garlic, finely diced
• Sesame oil
• Cucumber, thinly sliced
• Matchstick carrots
• Green onion
• Lettuce, herbs, bok choy
• Vermicelli rice noodles, about 3 oz
• Spring roll wrappers

Cook rice noodles according to package directions and let cool.

Heat sesame oil over medium heat, and brown the ground chicken and the ginger root. When close to finished, add the soy sauce and garlic, cook until the sauce is mostly absorbed. Allow the meat to cool.

Using a pie plate or other shallow dish with warm water, soak each spring roll wrapper for 15-20 seconds to make them pliable. Spread out on a damp cutting board, and fill each wrapper with noodles, chicken, and vegetables, and fold closed. You can use whatever lettuce or herbs that you like. Don’t overstuff them, or they will fall apart!

Serve chilled with peanut sauce.