Caesar Spring Rolls

Vietnamese spring roll meet Caesar salad.  Think of these as the handheld version of the classic salad; perfect for a light lunch, snack, or appetizer.

Wrap Caesar Spring Rolls:

Thinly slice chicken breast on the bias, set aside.  Cut ends of romaine heart off, and discard or save for another use- leaves should be short enough to fit in the wrapper.  Fill a large mixing bowl about halfway with warm water.  Place one spring roll wrapper in water, wait about 10 seconds until pliable; set rice paper down on flat, clean surface.  About an inch up, place a few leaves of the romaine in a line.  Top the lettuce leaves with a sprinkle of parmesan cheese.  Directly above lettuce, line slices of chicken breast parallel to the romaine.  Fold wrapper tightly up over lettuce.  Roll on to the chicken breast.  Fold both sides of the rice paper in (like a burrito or wrap).  Finish roll, and seal.  Repeat with as many spring roll wrapper as you'd like.

Plating:

Cut spring rolls in half on a diagonal.  Serve alongside Caesar Dressing.  Top with garlic bread crumbs (optional).

Pairing:

beer: American pale ale. The cold spring roll brightens beer; the crispness of the pale ale accent the crispness of the romaine.  The hops help cut through the richness of the caesar dressing.  Some beers to look for: Hill Farmstead Edward, Maine Beer Co. Peeper, Sierra Nevada Pale Ale.