Fresh Vegetable and Chicken Rolls
Enjoy a fresh roll filled with brightly colored vegetables and chicken served with a sweet and spicy dipping sauce.
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Servings: 12 rolls
Ingredients
For the rolls:
- 12 spring roll wrappers rice paper
- 2 red peppers cut into thin strips
- 2 carrots grated
- 1 cucumber cut in half and then into thin strips
- 3 green onions chopped
- 1 c. red cabbage thinly sliced
- 2 chicken breasts cooked and chopped
For the sauce:
- 1/4 c. Thai sweet chili sauce
- 1 Tablespoon soy sauce
- 3 garlic cloves
- 1 teaspoon Sriracha
Instructions
- Fill a large, shallow bowl with water. Dip a spring roll into the water for 10 seconds to soften it up. Remove and place on a cutting board.
- Place 2 strips of red pepper, 1 tablespoon of carrots, and 2 of cucumber in the center of the wrapper. Place 1 tablespoon of green onions, 2 tablespoons of red cabbage, and 2 tablespoons of chicken on top of the first row of vegetables.
- Fold the sides on top of the vegetables and chicken then roll up the vegetable roll. Repeat with the remaining 11 rolls. Set aside.
- In a medium bowl combine all the ingredients for the sauce and whisk together.
- Serve the vegetable and chicken rolls with sauce for dipping.
- **The wrappers may be a little chewy. I found that putting the rolls in the refrigerator for an hour before serving helped. **
Notes
A Hezzi-D Original Recipe