chick’n spring roll

chick’n spring roll

yield: serves 16


chick’n spring roll

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ingredients

  • 4 ozrice vermicelli
  • 1 pkggardein scallopini or teriyaki chick'n strips (no sauce)
  • 4garlic cloves, minced
  • 4 tbsphoisin sauce (vegetarian options available)
  • 1 tspsesame oil
  • 16rice wrappers (8.5" diameter)
  • 1 cupcarrot, peeled and julienne
  • 1 cupcucumber julienne
  • 1 cupgreen onion, bias thin cut
  • 4 tblspfresh mint, chiffonade
  • to tastethai sweet chili sauce (optional)

chick’n spring roll

preparation

Place rice vermicelli in bowl and cover with hot water for 3-5 minutes or until al dente and drain.

In a non stick pan over medium-high heat add canola oil, cut gardein chick’n and garlic and sauté 3 minutes until caramelized. Stir in hoisin sauce and sesame oil and remove from heat.

Fill a large bowl with warm water dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 strips of chick’n, a handful of vermicelli, carrot, cucumber, green onion and fresh mint, leaving about 2 inches uncovered on each side. Fold uncovered sides inward then tightly roll the wrapper.

Using a wet knife cut spring roll on a bias to appropriate size. Serve with thai sweet chili sauce or sauce of your choice.