By SAND Publicity Chair Allie Humenay
Chicken Avocado Spring Rolls
Serves: 4
Prep time: 25 minutes
Ingredients:
Directions:
1. Working one at a time, wet rice paper for 10 seconds and transfer to a work surface. Place arugula in the center of each wrapper and top with cucumber, carrot, chicken/turkey, red onion and avocado. Bring the bottom edge of the wrap tightly over the filling, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling.
2. To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small bowl.
Source: http://blog.naturebox.com/posts/chicken-avocado-spring-rolls
Serves: 4
Prep time: 25 minutes
Ingredients:
- 12 rice paper wrappers
- 1 cup arugula
- 1 cucumber, julienned
- 1 carrot, peeled and julienned
- 8 ounces free range chicken or turkey breast, thinly sliced
- 1/2 red onion, thinly sliced
- 1 avocado, halved, seeded, peeled and thinly sliced
- 1/4 cup peanut butter
- 1/4 cup water
- 1 tablespoon hoisin
- 1-2 teaspoons Sriracha
Directions:
1. Working one at a time, wet rice paper for 10 seconds and transfer to a work surface. Place arugula in the center of each wrapper and top with cucumber, carrot, chicken/turkey, red onion and avocado. Bring the bottom edge of the wrap tightly over the filling, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling.
2. To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small bowl.
Source: http://blog.naturebox.com/posts/chicken-avocado-spring-rolls