You might already know them but have you ever tried making Summer Rolls with Chicken and Sweet Chili Dipping Sauce yourself?
It’s not that big of a deal. You probably have all the ingredients in your fridge anyway (for tonights salad?) – maybe except for for the spring rolls skin? But most grocery stores have them and they are pretty cheap. It takes a few tryouts before you master the tencique, but don’t worry – it’s not a beauty contest, and they taste awesome no matter how they looks like!!
Sometimes I make them plain Veggie – but my favorite is when I have som chicken leftovers to stuff them out with too.
I like a light lunch that doesn’t make me tired, heavy and makes me wanna go for a nap! These munchkins is nothing more than clear conscience – and a good excuse to allow yourself a piece of cake with your coffee in the afternoon ;O)
Summer Rolls with Chicken and Sweet Chili Dipping Sauce
Ingredients: (4 rolls – 1 person)
4 pieces of Spring Rolls Skin (Rice pancakes)
0.5 ripe avocado, pit removed and cut into slices
1 carrot (cut into julienne)
1 chunk of a cucumber (cut into julienne)
0.5 grilled/cooked chicken breast
Marinade/sauce (I used my homemade Chili Aioli)
6-8 leaves of butter lettuce
When your work with the Spring Rolls Skin, you have to work fast.
I normally hold the skin under running water for 2 seconds and place it on my cutting board. After 10 seconds the skin is soft and you can roll them up.
Start by folding one side over your filling – as tight as possible. Then you fold both sides in and you can now roll it tightly to the end. It will seal itself.
The trick is to put in less filling than you think.
Sometimes I leave out the lettuce and stuff in more chicken and avocado.
If I use lettuce I pack the filling in the lettuce, holds it tight and roll it all together into the spring roll and close it firmly.
Enjoy with a homemade sweet and spicy dipping sauce.
Have a wonderful, healthy rest of your day! :o)