1 - 60 count shrimp, poached and split2 - spinach leaves 3 oz - summer roll mix 1 oz - chicken breast, poached and shredded hot water 2 - 12 inch rice paper wrappers
Dip wrappers into hot water for 10-15 seconds. Lay wrapper on clean work surface. Position shrimp halves 2 inches from bottom edge. Place spinach leaves on top of shrimp. Mix summer roll mix with chicken and place on top of spinach. Finish roll by folding over both right and left sides. Then, tightly roll bottom to top. Finished roll should be 5-6 inches long and 2-3 inches in diameter. Then, cover with plastic wrap and refrigerate 4 hours before serving. Serve with peanut sauce and sweet chili sauce.
Te Kai's Restaurant
News On 6
303 N. Boston Ave.
Tulsa, OK 74103
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