SPRING ROLLS boing boing

I make my own from deconstructing half of ones I like that I bought and writing down what was inside. Since I don't like shusami, I usually used cooked shrimp as the protein in mine.
It took a bit of time to learn to wrap the rice paper wrap as closely as the store bought type but eventually I got the hang of it. Easy and good.

Here's a take off on a chicken one that I do have a recipe for.

Chicken Apple Wraps
Ingredients
1/2 cup chopped cooked chicken breast
3 tablespoons chopped Fuji apple
2 tablespoons chopped black or red grapes
2 tablespoons Crunchy Peanut Butter
1 tablespoon lite mayonnaise (or greek yogurt)
2 teaspoons honey
Iceberg lettuce

Preparation
Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey.

Spoon into open lettuce leaf, roll and serve

My daughter works with a guy who is from Viet Nam who makes these with shrimp and a slice of pork, and got his recipe. I'll get if for you from her and post here. She said that he told her the brand of rice paper and rice noodles is really important for best results.

Meanwhile, here is a link to a detailed explantion and recipe that may work for you:

http://www.theguardian.com/lifeandstyle/wordofmouth/2013/aug/07/how-to-make-perfect-vietnamese-summer-rolls

Basic Vietnamese spring rolls my family always make:

sliced cucumbers
Cilantro
Lettuce leaves
Boiled rice noodles
Boiled shrimp
Boiled sliced pork (or you can pan fry them in butter)
Rice paper
Lime chili fish sauce for dipping

I eat these often. Simple and quick to prepare.