Love your site will be trying the spring rolls
I love a dish at mr favorite Thai/Hmong rest.
Called chicken laab and tried to make it at
Home and it tasted just like the org. It uses
Large ground chicken breast cilantro green
Onions hot sauce… So I will be making your
Spring rolls to go with it.
Thank you!
Can you make these ahead of time? If so, do you need to keep them covered with a damp towel to keep them from drying out? We love these at our local restaurant, thought they’d be easy, just didn’t know how to do it! Thanks
Jessica
You can make them ahead, but yes, they need to be covered. (Pei Wei’s are always made ahead of time.) I wouldn’t make them days and days ahead of time, but a few hours is fine. And I’ve eaten them leftover the next day, too.
Nicole
We make a similar roll but with shrimp. It’s been ages since we’ve had them. After reading this post, I’m inspired to whip up a batch. We’ll need to invite folks over as the recipe we have makes enough to feed an army. LOL.
Sharon
Love your site will be trying the spring rolls
I love a dish at mr favorite Thai/Hmong rest.
Called chicken laab and tried to make it at
Home and it tasted just like the org. It uses
Large ground chicken breast cilantro green
Onions hot sauce… So I will be making your
Spring rolls to go with it.
Thank you!
Sharon
@Sharon, sorry summer roll!
Patti
Can you make these ahead of time? If so, do you need to keep them covered with a damp towel to keep them from drying out? We love these at our local restaurant, thought they’d be easy, just didn’t know how to do it! Thanks
Jessica
You can make them ahead, but yes, they need to be covered. (Pei Wei’s are always made ahead of time.) I wouldn’t make them days and days ahead of time, but a few hours is fine. And I’ve eaten them leftover the next day, too.
Nicole
We make a similar roll but with shrimp. It’s been ages since we’ve had them. After reading this post, I’m inspired to whip up a batch. We’ll need to invite folks over as the recipe we have makes enough to feed an army. LOL.