Jacobson Culinary Arts

JACOBSON CULINARY ARTS ACADEMY AT TARPON SPRINGS HIGH SCHOOL Late Summer Spring Rolls

• large brown or white spring roll wrappers • 2oz. vermicelli rice noodles cooked, then cooled • 2 lettuce leaf, spinach, savoy or red cabbage, cut chiffonade (roll up tight and slice very thinly) • 1 carrot, julienned • ½ red pepper, julienned • ½ zucchini or cucumber, thin sliced or julienned • 4oz. cooked chicken breast, cooled and shredded • 1 ripe avocado, thinly sliced • 2 Tablespoons Ponzu sauce

*For garnish: soy, tamari, sweet and sour, or chili sauce for dipping.

• Black sesame seeds or chopped peanuts

Instructions:

• Arrange all ingredients on a work surface. • Pour Ponzu sauce over cooked noodles. • Fill a round cake pan with warm water. • Carefully dip the wrapper into warm water to soften and place it on a cutting board • Fill the center with desired ingredients. • Wrap ingredients “snuggly” by folding over, turning in the sides, and rolling tightly • Cut in half at an angle and arrange on a bed of lettuce and spinach. • Sprinkle with black or toasted sesame seeds or peanuts. • Fill a ramekin with a variety of dipping sauces and enjoy!