Summer Chicken Spring Rolls
Summary
With little cooking needed, these rolls are a great addition to any summer menu.
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- Prep time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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2 rolls
Ingredients
Ingredients
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cabbage (shredded)
- 1 cup
- 1 cup
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cooked chicken (shredded)
- 1 1/2 cup
- 1 1/2 cup
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diced cucumber
- 1/2 cup
- 1/2 cup
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shredded carrotst
- 1/2 cup
- 1/2 cup
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chopped fresh cilantro
- 1/4 cup
- 1/4 cup
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thinly sliced shiitake mushrooms
- 1/2 cup
- 1/2 cup
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green onion (chopped)
- 1
- 1
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rice paper spring roll wrappers
- 8
- 8
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lower sodium soy sauce
- 2 tbsp
- 2 tbsp
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rice wine vinegar
- 3 tbsp
- 3 tbsp
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hot water
- 2 tbsp
- 2 tbsp
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olive oil
- 1 tbsp
- 1 tbsp
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ground ginger
- 1 tsp
- 1 tsp
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Recommended for You
-
Rollos primavera de Pollo veraniego
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Bulgogi (Grilled Korean Beef)
35 min10 min4 -
Bulgogi (carne de vaca coreana a la parrilla)
35 min10 min4
Directions
Directions
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In a medium bowl combine cabbage, chicken, carrots, cucumbers, cilantro, mushrooms and green onion.
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In a small bowl, whisk together the soy sauce, vinegar, hot water, olive oil, and ginger.
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Before using, soak spring roll skin in water for 10-15 seconds and shake off excess water. Place about 1/3 cup of chicken-vegetable mixture in the bottom of spring roll. Take the spring roll edge nearest to you and fold to cover the filling. Take the side edges and fold in tightly. Roll outward to seal. Repeat procedure for remaining spring rolls.
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Serve spring rolls with dipping sauce.