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Recipe: Chicken Spring Rolls with Carrot-Ginger Sauce

 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.

2

Prep veggies.

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)

5

Top with sesame seeds.

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)