Lynsey Dyer’s Spring Rolls
Whip your crock out with Lynsey Dyer.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
This recipe stems from Lynsey Dyer’s zest for eating with her fingers, making art, and keeping it raw. Plus, these go great with wine.
- 4 butter lettuce leaves fresh mint leavesfresh cilantro sprigs 4 rice-paper wrappers 2 organic chicken breasts, cookedand cut into small strips
- 1 carrot, peeled and shredded
- 5-inch piece of English cucumber, peeled and cut into strips
- 1⁄2 mango, cut into slices
- 1 avocado, cut into slices
- 2⁄3 cup cooked rice vermicelli
PEANUT DIPPING SAUCE
- 1⁄3 cup peanut butter 3 tsp. brown sugar 1 Tbs. sesame oil sriracha chili sauce, to taste
- 3 Tbs. soy sauce
- 1 tsp. rice vinegar
- 1 tsp. garlic salt
CITRUS DIPPING SAUCE
- 2 Tbs. ponzu sauce (substitute soy sauce mixed with a spritz of fresh lemon juice and a dash of fresh orange juice if necessary) 1 tsp. sesame oil 1⁄2 tsp. sriracha chili sauce (optional)
- 1 Tbs. rice vinegar
Photo: Hannah Hardaway
DIPPING SAUCES: Combine ingredients in small bowls.
SPRING ROLLS: Place lettuce leaves, carrot, and the other filling ingredients in separate bowls. Fill a large sauté pan with water and heat until hot. Place a clean dish towel on a flat surface. Submerge one rice paper wrapper in sauté pan water for a few seconds (not too long) until pliable. Lay wrapper on towel. Place one lettuce leaf in the middle of the wrapper and layer your choice of other ingredients on top. Do not overstuff (however tempting). Fold edges over the filling and roll it up like a burrito. Dip spring roll into sauces and savor your finger feast.