Saturday, April 11, 2015

Fresh Spring Rolls Stuffed with Chicken Salad

Fresh Rolls with Chicken Salad
These fresh rolls are so versatile, quick and easy that, for right now, I'm hooked on them! The chicken salad was actually made for sandwiches. However, the rice paper was begging to be used and we had 3 heads of romaine lettuce in the refrigerator, and this was much quicker than toasting bread, etc.

Chilled Chicken Salad
I had made the chicken salad and refrigerated it right after breakfast, so when the rolls were made, they were nice and chilled because the lettuce also came straight out of the refrigerator. The best part of this recipe is that there is no cooking involved, whatsoever!

1 (16 oz.) pkg. deli rotisserie chicken slices, cut in long strips and diced
4 Tbsp. Hellman's real mayonnaise, mixed with
   1 Tbsp. rooster brand sriracha sauce
1 white onion, minced
2 stalks celery, sliced lengthwise several times and diced crosswise
1 large tomato, minced
1 Thai red chili, diced
1/2 cup dried cranberries
salt to taste

4 rice papers, run under the tap to soften and blotted on paper towels
4 romaine lettuce leaves, split down the middle

sweet chili sauce for dipping

  1. Line a plate with 2 paper towels.
  2. Mix first 8 ingredients together and set aside
  3. Soften each rice paper by making several passes under running water.
  4. Blot rice paper on each side on paper towels. 
  5. Lay lettuce on lower half of rice paper and top with 2 Tbsp. chicken salad.
  6. Start rolling tightly from bottom of rice paper, covering lettuce and stuffing completely.
  7. Roll once, tuck in both sides and keep rolling all the way up.
  8. Repeat steps 3 to 7 for remaining 3 rice papers.
  9. Slice in half for presentation and serve with sweet chili sauce.

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