Author Notes
Here is a quick, simple & healthy lunch. You can even make these spring rolls ahead of time to pack for the go. At the beginning of the week I like to poach an entire organic chicken. I can used the meat throughout the week & use the broth for soups or for cooking rice. Just double the recipe if you want to do appetizers...& get people involved too.
The flavors here are nice and clean, I didn't feel like I needed a dipping sauce, although Jediah used plain tamari on the side. —we eat. happy.
Ingredients
- For the Spring Rolls
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6 rice paper wrappers
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water
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2 cups cooked organic chicken, shredded
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a mix of greens & herbs (I buy an organic mix from the grocery store)
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4 scallions, cut in half & sliced lengthwise
- Creamy Ginger Avocado Spread
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1 avocado, pitted & scooped into a small bowl
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1 tsp freshly grated ginger
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a squeeze of lemon juice
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a pinch of dried chili flakes
Directions
- For the Spring Rolls
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Soak each wrapper one at a time in some cold water. About 15 seconds each. On a clean surface, lay flat & then fold in half.
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Spread about 1 TBL of avocado, then add a bit of greens, a few shreds of chicken & a few scallions. Tightly roll by bringing one side over the filling & making sure you bring the bottom in too.
- Creamy Ginger Avocado Spread
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Mash together in a bowl until smooth or achieved desired texture.
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