Chick'n Spring Rolls

Recipe:

Chick’n Spring Rolls

Serves: 4 people
Prep Time: 25 min
Cooking: 20 min
Recipe By: Lynda Dillon

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Ingredients

  • 1 package of Abbot’s Butcher Chopped Chick’n

  • 6 sheets of rice paper

  • 1/2 cup mint

  • 1/2 cup cilantro

  • 2 cups lettuce, shredded

  • 1/2 cup carrots, shredded

  • 1/2 of a cucumber, sliced into strips

  • 1/2 of an avocado, sliced

Sauce Ingredients:

  • 1/2 cup Hoisin sauce

  • 1/2 cup organic peanut butter

  • 2 - 3 tablespoons garlic

  • Water

  • Crushed peanuts (optional)

Description

Fresh spring rolls make a delicious starter for your dinner party or a healthy afternoon lunch on-the-go. Avocado, cucumbers and carrots are paired with Abbot's delectable plant-based Chick'n, then wrapped in delicate rice paper - these spring rolls are crunchy, chewy and always a hit. Culinary tip - enhance the flavors by dipping into a peanut sauce infused with sautéed garlic.

Method

  1. Cook the Chick’n according to its package instructions and set aside.

  2. On a clean and smooth surface, dip the rice paper into warm water until it is wet (do not soak). Place the wet rice paper on the surface. Then, on the center of the rice paper, place a small amount of each ingredient: Chick’n, avocado and veggies. (A little bit of each goes a long way. Putting too many ingredients causes the rice paper to tear.)

  3. From the bottom end of the rice paper (closest to you), lift and roll forward, folding over the ingredients. Then, roll forward once more, folding in the rice side towards the center and then rolling forward to close up the roll. Continue the process until you use up all the ingredients.

How to Make the Sauce:

  1. In a small sauce pot using a wooden spoon, sauté the garlic until fragrant. Add in the peanut butter and Hoisin sauce and mix together over low - medium heat.

  2. Add in the water slowly and stir to loosen up the sauce. You want the sauce to be thick enough to dip the rolls in without dripping. If it coats your wooden spoon without dripping off too fast, you have the right consistency.

  3. Turn the heat to low to prevent the sauce from burning or sticking to the pan. Set aside the sauce in a bowl for dipping and enjoy!

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