I got this idea while eating at a Vietnamese take out restaurant. They had these delicious spring rolls with just rice and a sprig of cilantro in them. They were so yummy I decided to do a version for my family. I know that they are good ont-the-go because they were actually at a take out restaurant. 🙂
2 cups rice $.52
1 1/2 cup cooked, shredded chicken (I find that it shreds best when you boil it to cook it) $.53
1/3 cup chicken stock $.03 (click here for my homemade chicken stock recipe)
3 TBS finely chopped cilantro (I used mostly just the leaves) $.10
1/2 package of spring roll sheets $.75
dash of pepper, just for flavor
optional: my husband dipped his in soy sauce to give a little extra flavor
Total for meal which yields around 19 spring rolls = $1.93 (I would recommend serving alongside a nice spinach salad with fruit)
Cook 2 cups of rice in a rice cooker or whatever method you have (I would highly recommend investing in a rice cooker, I picked mine up at the thrift store for $6 and it works great! Rice cookers make the perfect sticky rice. It has really revolutionized my rice cooking. I also head over to the local asian market and pick up a bag of rice for around $26 for a 50lb. bag. This lasts me almost a year.
Cook and shred chicken
Mix together rice, chicken, stock, cilantro, and pepper. I just did it right in my rice cooker, but you could use a bowl if you don’t have one.
Take one spring roll and fill with about 3 TBS of mixture and fold both sides in and roll.
Repeat process until you have no more mixture.