With summer seeming to linger just a bit longer and hotter this year, the only thing on my mind is something crisp, fresh, light and filling. Enter the spring roll. Now, don't let the name fool ya, these refreshing rolls can be made any time of year ;-) and even better, they can be made with any freshly pre-made salad. In this recipe I used a chinese chicken salad tossed with an asian peanut dressing. This is the fastest and easiest way to go~of course you can chop and dice your heart out if you have the time... time? These days that is the LAST thing I have to spare*
Here's to quick and refreshing...any night of the week~
*Note~what a fun and inviting way to get the kids in the kitchen!!!
Chinese Chicken Salad Spring Rolls*
1 Pre-made chinese chicken salad
8 Spring roll wrappers
- Assemble each spring roll individually. Dip 1 rice paper into warm water for about 8-10 seconds and spread out on a work surface or large plate. Add ingredients in layers or toss the salad and add in heaping spoon fulls~ If you choose to add in layers, start with the cabbage, make 1 to 2 inch wide layer of cabbage on the edge of the rice paper that is closest to you.
- Layer strips of chicken, snap peas, red bell peppers and carrots over the cabbage, and sprinkle with cilantro leaves.
- Starting with the edge closest to you and under the cabbage, carefully roll the rice paper over the fillings. Tuck in the edges like a burrito if you wish or leave the ends open so that the fresh veggies can be seen.
- You may make these up to 2 hours ahead of time and cover tightly with plastic or place all of the ingredients on the table and have everyone assemble their own!
Until next time... don't forget to taste. share. spread the love... Simply Food Love*