Chicken Garden Spring Rolls
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Chicken Garden Spring Rolls
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| Servings |
| 4servings (2 spring rolls) |
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Ingredients
Poppy Seed Dressing
- 1/4cup Plain non-fat Greek Yogurt
- 1Tablespoon Vinegar
- 2teaspoons honey
- 1Tablespoon lemon zest
- 1 1/2teaspoon Poppy seeds
- 1/4teaspoon pepper
Spring Rolls
- 8 Spring Roll Wrappers
- 8ounces Grilled Chicken Breastsliced thin
- 1cup Persian Cucumberscut into matchsticks
- 1slices Purple Cabbagechopped into
- 2cups green leaf lettuce
- 1cup strawberriessliced
- 1cup mandarin orangespeeled and sectioned
Instructions
Poppy Seed Dressing
- Wash hands and clean the preparation area.
- Combine all ingredients for dressing in a bowl and mix until smooth.
- Refrigerate until ready to serve spring rolls.
Spring Rolls
- Rinse produce under cool running water, and pat to dry.
- Prepare all produce and chicken as directed. Set aside.
- Fill a pie pan/dish with warm water. Place spring roll wrapper in water or 30 seconds or until softened. Remove wrapper from water and let water drip off. Place on clean surface.
- Layer 2-3 strawberry slices, 2-3 mandarin orange wedges, purple cabbage, Persian cucumbers, 2-3 slices chicken breast and green leaf lettuce down onto softened wrapper.
- To roll, fold the edge nearest to you over the filling, then fold sides towards center and roll until closed.
- Be mindful of overstuffing your roll, rice paper can break if overfilled.
- Repeat until you have 8 prepared spring rolls.
- Cover spring rolls with a wet paper towel to keep moist until ready to serve.
- Serve spring rolls with dressing on the side as a dip.
Recipe Notes
