Spring Rolls for Spring!

On the first day of spring, we took the new Metro Goldline extension from the end in Azusa to the South Pasadena Station where we had breakfast, met up with Dad, and found a used bookstore ("It's a library where we can pay for the books and keep them").

The 6th member of our family who has been sleeping this winter woke up and played in the sprinkler.

And, we had some yummy spring rolls for dinner.

Chicken Hoisin Spring Rolls (makes 12)

12 rice paper wrappers
1.5 cups shredded cooked chicken
1 cup broccoli slaw
1/2 cup chopped cucumber
1/2 cup chopped red bell pepper
1/4 cup thinly sliced red onion
1-2 T hoisin sauce
1 T rice wine vinegar
2 tsp sesame oil

In a big bowl, whisk together the vinegar and sesame oil.  Add the chicken, broccoli slaw, and other vegetables.  Stir until combined.  Add the hoisin, 1 tablespoon at a time, and mix until it looks and tastes good to you.

Place each rice paper wrapper in warm water for 5-10 seconds.  Place on a flat surface and put a mound of the chicken filling in the middle.  Fold the right and left side in, over the filling.  Fold the top down and keep rolling until it's all rolled up.

Serve with additional hoisin or another dipping sauce of your choice.