Summer Spring Rolls

Ingredients

1 grilled chicken breast, shredded

2 bell peppers, julienned

1 avocado, sliced

½ cucumber, julienned

1 cup rice noodles

3 white mushrooms, sliced

1 package rice paper rolls

¼ cup gluten free soy sauce

¼ rice vinegar

1 tablespoon honey

1 ½ teaspoons fresh ginger, minced

¼ teaspoon sesame oil

1 scallion chopped, for garnish

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Directions

This recipe is perfect to use leftover chicken, and is a great recipe to get everyone involved in the kitchen.

To prepare the summer spring rolls, first, cook the chicken and rice noodles. Also, soak the thinly sliced mushrooms in 4 tablespoons of soy sauce for about 10 minutes, a perfect activity to do while you prepare the chicken and noodles. Then, prepare the rice paper by soaking each sheet of rice paper, individually, for about 15-20 seconds in warm water. We have realized that it is best to use them quickly after soaking them. Then begin assembling, and get creative!

We like to first put in some veggies, then rice noodles, then some chicken, and roll them up, as if you were rolling a burrito at Chipotle, tightly! The rice paper is pretty strong, so you can really make the spring rolls tight. To prepare the dipping sauce, in a small bowl combine ½ cup GF soy sauce (we like Kikkoman), ½ cup rice vinegar, ¼ teaspoon ginger, ¼ teaspoon sesame oil, 1 teaspoon honey, and add chopped scallions for garnish. Dip and enjoy!

Tip: don’t let any of the leftovers go to waste! The rice noodles, sauce, chicken, and veggies can be used to make a delicious noodle dish for lunch or dinner the next day. The sauce is also great to use as a marinade. Feel free to use whatever is fresh or what you have on hand. Let us know what great ideas you guys come up with!