These Chicken Spring Rolls with Carrot-Ginger Sauce will be a hit with your entire family. Serve as an appetizer or main. You can also accommodate the vegans, vegetarians & gluten free folks with these. Just swap in tofu for the chicken and use rice noodles.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) 6 rice wrapper sheets
1 cup shredded rotisserie chicken breast
2 carrots, cut into matchsticks
2 green onions, use white & light green part halved
16 thin asparagus stalks
1/2 cup cilantro
1/2 cup fresh basil
8 ounces cooked rice noodles or vermicelli
sesame seeds for garnish
Carrot Ginger Dressing
Dressing:
2 carrots, roughly chopped
1 inch fresh ginger, rough dice
1/2 cup vegetable oil
1/2 cup rice wine vinegar
1/4 cup low sodium tamari
2 tablespoons toasted sesame oil
1 tablespoon honey
salt & pepper to taste
1 Cook noodles according to package. Rinse in cool water and set aside.
3 Soak rice paper in hot water for 5-10 seconds. Place on a flat, dry (make sure the surface is dry!!) surface. Let dry a few seconds until tacky.
4 Add some noodles and the rest of the ingredients to the middle of the wrapper. Roll carefully and cut in half with a wet knife (to prevent sticking)
6 For the dressing: blend all in a food processor & season to taste with salt & pepper.
7 Serve with the dressing on the side for dipping! (Makes 3 cups of dressing)
Category Appetizers , Courses , Dinner , Dip , Lunch , Snacks Cuisine Thai Cooking Method No Cooking Tags #carrot , #chicken , #ginger , #healthy , #sauce , #springrolls , #thai
Ingredients 6 rice wrapper sheets
1 cup shredded rotisserie chicken breast
2 carrots, cut into matchsticks
2 green onions, use white & light green part halved
16 thin asparagus stalks
1/2 cup cilantro
1/2 cup fresh basil
8 ounces cooked rice noodles or vermicelli
sesame seeds for garnish
Carrot Ginger Dressing
Dressing:
2 carrots, roughly chopped
1 inch fresh ginger, rough dice
1/2 cup vegetable oil
1/2 cup rice wine vinegar
1/4 cup low sodium tamari
2 tablespoons toasted sesame oil
1 tablespoon honey
salt & pepper to taste
Directions 1 Cook noodles according to package. Rinse in cool water and set aside.
3 Soak rice paper in hot water for 5-10 seconds. Place on a flat, dry (make sure the surface is dry!!) surface. Let dry a few seconds until tacky.
4 Add some noodles and the rest of the ingredients to the middle of the wrapper. Roll carefully and cut in half with a wet knife (to prevent sticking)
6 For the dressing: blend all in a food processor & season to taste with salt & pepper.
7 Serve with the dressing on the side for dipping! (Makes 3 cups of dressing)
Recipe: Chicken Spring Rolls with Carrot-Ginger Sauce
~ Marla Meridith
Authoradmin
