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.
Cook noodles according to package. Rinse in cool water and set aside.
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.
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)
Top with sesame seeds.
For the dressing: blend all in a food processor & season to taste with salt & pepper.
Serve with the dressing on the side for dipping! (Makes 3 cups of dressing)
Serving Size 6 Spring Rolls