Page 159 - 201415_TOH_Cookbook

5. Fill a bowl with warm water. Submerge the rice paper wrapper in the water and place on a work surface. Blot dry with a paper tow- el. For each wrap, arrange 1/4 cup mushrooms, 2 tablespoons vegeta- bles and 2 tablespoons of chicken in the center of the wrapper. Fold the botom edge of the rice paper over the illing ingredients. Fold in the sides, then gently roll ightly to en- close the illing. Place the spring roll on a plater or tray and cover with damp paper towels. Refrigerate the wraps for at least 30 minutes or up to 2 hours. Before serving, slice the wraps on a diagonal, if desired.
6. To make the sauce: In a bowl, com- bine the water, vinegar, soy sauce, sugar, sesame oil and onion and mix well. Serve alongside the wraps as
a dip.
Taste of Home – Page 145