Who’s ready for warmer weather already?? With Spring upon us (or trying anyways), it’s exciting to be thinking of lighter meal ideas. Today I have for you my version of Vietnamese Spring Rolls 🙂
What to use:
Chicken Thighs, cubed (you can sub in any protein or opt for more veggies)
Carrots
Rice Vinegar
Green Onions
Asian Pear
Avocado
Cabbage, shredded (I use the bagged coleslaw)
Lettuce
Thin Rice Noodles, cooked
Rice Paper Rolls
Sauce:
Peanut Butter
Soy Sauce
Rice Vinegar
Honey
What to do:
1. Marinate the chicken in your favourite Asian marinade (I use soy sauce, sesame oil, sriracha, with a touch of white pepper). Cover and place in fridge
2. Julienne the carrots and soak them in rice vinegar, set aside.
3. While the marinating is happening, prepare the rest of your ingredients. Slice the avocado length-wise and julienne the green onions and Asian pear.
4. Dampen the rice wrap by sliding it through a shallow dish of water and placing it on your prep board. Arrange your ingredients as you want…here’s how I did it:
5. Combine all ingredients for the sauce and mix well.
6. Cut spring rolls in half, dip and enjoy!
Your,
Natural Groove Gal
Get Natural! 