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Almond Spring Rolls



  • Current rating: 5.0/5
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1 rating


2 tsp. vegetable oil
6 oz. onions, diced
1 oz. garlic, minced
1 oz. ginger, minced
2 tsp. red pepper flakes
6 oz. almonds, slivered and divided
1 1/3 cups coconut milk
2/3 cup soy sauce
1 1/2 oz. brown sugar
2 tbsp. curry powder
1/4 cup lime juice
4 oz. Chinese rice noodles, thin
2 lb. chicken breast, cooked and shredded
2 oz. carrots, julienned
2 oz. red bell pepper, julienned
2 oz. green onions, thinly sliced
2 tbsp. mint, chopped
2 tbsp. cilantro, chopped
24 ea. round rice paper wrappers


  1. 1
    To make dipping sauce: In sauté pan, heat oil over medium heat. Add onions, garlic, ginger and pepper flakes; sauté about 3 minutes or until soft but not brown.
  2. 2
    In blender jar, combine onion mixture with remaining ingredients; purée until slightly chunky.
  3. 3
    To make spring rolls: In rapidly boiling water, cook noodles about 5 minutes or until tender. Drain; rinse in cold water. Cut 3 or 4 times with knife or scissors to make shorter pieces.
  4. 4
    Toss noodles with remaining ingredients except rice paper wrappers.
  5. 5
    Dip one wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water. Place about 1/3 cup noodle mixture on wrapper. Fold bottom over filling, fold in sides and roll up into tight cylinder. Repeat with remaining ingredients to make 24 rolls.
  6. 6
    Serve each roll with 2 tbsp. Almond Dipping Sauce.

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preparation methods
cuisines Asian, Other Asian, Vietnamese
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