A variety of fancy rice paper spring roll sheets are available at Chinese markets. Black sesame rice paper has good eye appeal as well as a nice flavor.
Recipe: Saute a chicken breast with a splash of oil in a saute pan over medium heat till it is fully cooked.
Season the chicken with sea salt and black pepper.
Cut the chicken into very thin julienne strips and set them aside.
Place a rice paper spring roll sheet in warm water to reconstitute it.
When the rice paper sheet first becomes soft, then it is ready.
Place the rice paper on a water moistened counter top.
Place the chicken strips across the rice paper in one straight thick line.
Place long peeled cucumber strips on the chicken.
Place thin sliced strips of sushi grade pickled ginger on the rice paper by the chicken.
Sprinkle a very thin chiffonade of Thai basil leaf slices over the chicken.
Place long thin slices of green onion on the chicken.
Fold one side of the rice paper over the end of the stuffing ingredients.
Roll the rice paper so it becomes a spring roll shape with one open end.
The rice paper will be sticky enough to seal itself.
Place the roll on a plate.
Place some cabbage kimchi on the plate.
Place a small ramekin of Thai Peanut Sauce on the plate.
Garnish the sauce with a basil sprig.
The flavor of the crisp pickled ginger and fresh basil really does wake up the senses! Thai peanut sauce and kimchi are nice accompaniments. The light flavor of black sesame is great for this roll. This appetizer gets the taste buds ready for the next course. Yum! ... Shawna
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