11
45

Ingredients

  • 2 cups chicken stock
  • 3 kaffir lime leaves
  • 1 teaspoon coriander seeds
  • 2/3 inch fresh ginger (peeled and grated)
  • 1 stalk lemon grass (crushed and finely chopped)
  • 1 pound chicken breasts (finely sliced)
  • 1 pound carrots (peeled and julienned)
  • 8 rice paper
  • 8 sprigs cilantro (destemmed)
  • 5 sprigs thai basil (destemmed)
  • soy sauce (to dip)

Directions

  1. Put stock, lime leaves, coriander seeds, ginger, lemongrass and 1 cup of water in a large saucepan and simmer. Add chicken and carrots. When chicken is cooked, lift out the contents of the saucepan with a slotted spoon. Discard the lime leaves.
  2. Submerge the wrappers one at a time in lukewarm water for 30-40 seconds. Remove and place on a damp cloth. Place portions of the cooked ingredients and the fresh herbs in the center of each wrapper and roll, tucking in the ends. Serve with soy sauce to dip.
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