A flavor-rich dish that is good for our waistline? Yes, please. Yes, please. Yes, please!
Chicken Summer Rolls with Carrot Ginger Sauce
Carrot Ginger Dipping Sauce
- 1 cup peeled and chopped carrots
- 1/2 cup rice wine vinegar
- 1 cored apple
- 1/4 cup vegetable oil (we used grapeseed oil)
- 1 1/2 tbsp fresh minced ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/8 cup water
- 1 tbsp honey
Add all ingredients to Vitamix and blend until smooth. Add additional soy sauce and ginger to taste.
Summer Rolls
- 1 package spring roll wrappers
- 1 package rice vermicelli
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp lime juice
- 2 tbsp toasted sesame seeds
- 1 teaspoon chili oil
- 1 package sprouts of preference
- 2 avocados
- 2 large carrots
- 1 english cucumber
- 1 rotisserie chicken
- 1 head purple cabbage
- Mint
- Cilantro
In large mixing bowl combine soy sauce, rice wine vinegar, lime juice, chili oil, and sesame seeds. Cook vermicelli according to package instructions. Drain and add to mixing bowl tossing gently until rice noodles are evenly coated. Set aside. Remove skin from rotisserie chicken and pull meat from breast, legs, and thighs. Julienne carrots, cucumber, cabbage; slice avocado. Submerge spring roll wrappers in room temperature water for approximately 20 seconds until they become pliable. Lay the wrapper flat on a cutting board and begin adding your ingredients starting with a few leaves of cilantro and mint for presentation purposes. Continuing by adding sprouts, chicken, cabbage, carrot, rice noodles, avocado and cucumber. Finish with a sprinkling of toasted sesame seeds. Wrap as you would wrap a burrito. Fold wrapper away from you over toppings then fold inside and roll until sealed. Slice on a bias and serve with carrot ginger dipping sauce.
