Spring Rolls with Shredded Chicken & a Spicy Ginger Avocado Spread.

By we eat. happy.
January 6, 2013
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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.

Serves: 2 for lunch

For the Spring Rolls

  • 6 rice paper wrappers
  • water
  • 2 cups cooked organic chicken, shredded
  • a mix of greens & herbs (I buy an organic mix from the grocery store)
  • 4 scallions, cut in half & sliced lengthwise
  1. 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.
  2. 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

  • 1 avocado, pitted & scooped into a small bowl
  • 1 tsp freshly grated ginger
  • a squeeze of lemon juice
  • a pinch of dried chili flakes
  1. Mash together in a bowl until smooth or achieved desired texture.

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