There is nothing more tasty that fresh spring rolls. Oh how I love them and they were just one more thing that I never ate much because I didn't know how to make them. Yeah that and the fact that I can't get half the ingredients at home. San Diego on the other hand has tons of Asian Markets and I was able to get a few pantry staples.
Hold onto your hats because this is a long post. I'll try and arrange it in simple, logical steps. First you make a sauce, then you get your veggies/protein (if using) ready, then assemble your rolls
For the sauce you need.... soy sauce, rice vinegar, fish sauce and sugar (oops forgot that in the picture)
In a small bowl add 2 Tbl soy sauce
1 Tbl Rice Vinegar
1 Tbl Fish Sauce
1 tsp sugar
Give that a mix until the sugar is dissolved
Grab some bean threads. There are 3 "bundles" in the pack. I only used 1.
Put them in a bowl and cover them with hot water until they're soft.
If you're the sort of person that needs measurements..... add 1 cup bean sprouts to the bowl with the bean threads
3/4 cup thinly sliced cooked chicken. Mine is boiled but you could use roasted.
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1 cup grated carrot
1 cup chopped green onion
Mix the filling and pour the sauce over it
Mix it all together. You really want everything incorporated otherwise you'll get some rolls with mainly bean sprouts and some with mainly basil, etc. You get the picture.
Now get a bowl of hot water and place a rice paper wrapper in it to soften. Sorry I forgot to take a picture of what I used. The package will say "Fresh Spring Roll Wrappers" or something to that affect.
Place your softened wrapper on a clean surface. Put in some filling. How much depends on how full you want your roll to be. You do want to put it toward the bottom (the end closest to you).
Fold the bottom and edges in tightly and roll to the top. You may need to use a little water to seal them. Now if only TGIM hadn't gobbled them up as I was rolling them I could have had a picture for you.