Chef John's Fresh Spring Rolls

Recipe View 2 mins Prepare the workspace: Lay out a clean, slightly damp towel on a flat surface. This will be your rolling station. (2 minutes)

Recipe View 1 mins Soften the wrapper: Dip one rice paper wrapper into a shallow dish of cold water, ensuring it's fully submerged. Allow it to soften for just a moment, until pliable but not overly sticky (about 30 seconds). Carefully remove and place on the damp towel.

Recipe View 1 mins First Layer: Place a small bed of baby greens (or your preferred greens) near the bottom third of the wrapper, leaving about an inch of space on the sides. (1 minute)

Recipe View 2 mins Add the Protein: Arrange strips of cooked chicken and red bell pepper over the greens, maintaining the 1-inch margin on the sides. (2 minutes)

Recipe View 1 mins Initial Roll: Gently lift the bottom edge of the wrapper and roll it tightly over the filling, just until it meets the center and adheres to itself. (1 minute)

Recipe View 2 mins Add remaining ingredients: Place the carrot and cucumber strips, along with the fresh herbs on the roll. (2 minutes)

Recipe View 1 mins Complete the Roll: Continue rolling, tucking in the sides as you go, to create a firm, compact cylinder. Press gently to secure the ingredients within. (1 minute)

Recipe View 2 mins Rest and Protect: Transfer the finished roll to a plate lined with damp paper towels. Cover each roll with additional damp paper towels to prevent drying and sticking. Repeat with remaining wrappers and filling. (2 minutes)