I’m a big fan of salad for lunch, but even I can get a little bored from time to time with the same old salad.
I decided to spice things up a little the other day, and made myself some crunchy summer rolls for lunch with some leftover slow cooked pastured chicken I had. You can add whatever you like in the rice paper rolls, so feel free to mix things up to suit the contents of you fridge/pantry or preferences.
Crunchy Summer Rolls
- 2 rice paper rolls
- 2 lettuce leaves
- 1 cup purple cabbage, shredded
- 4 Tablespoons leftover poached chicken, shredded
- 1 carrot, cut into batons
- 1 cucumber, sliced lengthways
- ½ avocado, sliced
- ½ red capsicum, thinly sliced
- 1 Tablespoon almond butter (any seed or nut butter will work)
- 1 Tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Prepare all of your filling ingredients so that they are ready to go when you are ready to roll
- Mix dressing ingredients together and stir through the chicken to coat
- Follow directions on pack for rice paper rolls (usually, place one rice paper at a time in a bowl of warm water, then onto a wet tea towel ready for use)
- Layer the fillings along the centre of your rice paper as follows to prevent sogginess: lettuce then cabbage then chicken, followed by the remaining ingredients
- Roll your rice paper and set aside
- Repeat with remaining rice paper
You could try mixing tamari with fresh chillies, lime and sesame oil for a zingy dipping sauce, but I found the satay dressing to be saucy enough for me!
What do you like to fill your summer rolls with?