I have always been fascinated by the fresh spring roll and have been seeing more of them at local bridal fairs. Some are traditional Thai with shrimp and others are vegetarian. They look so delicate that I had to try making some! Instead of shrimp, I chose shredded chicken and used fresh basil and tarragon. I once had a basil/tarragon mixture with salmon and was curious as to how it would pair with chicken…it does so very well! The sauce incorporates a heavy cream, fresh spinach, shallots, and a little vino blanco. This sauce definitely adds the yumminess factor!
Although these take longer to prepare, you could save about 25 minutes if using pre-cooked shredded chicken breast. Having a helper to assemble the spring rolls cuts time, too!
Serve as an appetizer or enjoy two to four rolls as a main dish. They are satiating and a little bit of sauce goes a long way!
- 2 Chicken Breasts, grilled and shredded
- 3/4 cup Fresh Basil, chopped
- 1/4 cup Tarragon leaves, whole (about 5 to 6 stems)
- 1/3 cup Pecans, chopped
- 1/2 cup Baby Spinach, whole leaves
- 8 Rice Paper Wrappers (found at Asian Supermarkets)
- 1 cup Spinach, chopped
- 1 Shallot, minced
- 2 tbsp White Wine, dry
- 1 cup Whipping Cream
- 1 Lime, juice & zest
- 1/4 tsp of salt
Grill chicken and shred. I find it easier to shred cooked chicken with two forks.
Meanwhile, while chicken is cooking prepare herbs and nuts.
- Remove Basil leaves and pile one on top of the other. Roll up and slice. Set aside.
- Take about 5 stems of Tarragon and tear off leaves whole. Set aside.
- Coarsely chop pecans.
- Measure out 1/2 cup of whole baby spinach.
Pour warm water in a large pan. Cover work surface with a wet paper towel.
Working with rice paper one at a time, quickly dip it in the warm water and transfer to paper towel. While it is resting, lay flat about 4 or 5 spinach leaves 2 inches from bottom and 1 inch from sides. Place 1 tsp of chopped pecans over spinach leaves. Take about two pinches of shredded chicken and place it on top of pecans. Next, take 5 tarragon leaves and place over chicken. Top the stack with one pinch of chopped basil.
Pull bottom edge up and over top of stack. Fold in sides and roll up. Place seam side down on a clean plate.
Continue with remaining wrappers.
Mince shallot and chop spinach for sauce. For the lime, roll on a hard surface to release some juice. Zest before juicing.
Throw shallot, wine and spinach in medium sauce pan. Stir until spinach starts to wilt. Add lime zest, juice, and whipping cream. Stir. Reduce over medium heat about 10 minutes.
Transfer sauce to blender and puree until smooth.
Serve about 1 tbsp of sauce with each roll.