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  • Left-Over Chicken Spring Rolls

    1 vote
    Left-Over Chicken Spring Rolls
    Prep time:
    Cook time:
    Servings: 1
    by Clarisa Skinner
    13 recipes
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    I am following the Virgin Diet (no dairy, gluten, soy, corn, peanuts, eggs or sugar/artificial sweeteners). I have been really struggling with not being able to use soy sauce - since I love asian cuisine and many of the recipes have soy sauce as an ingredient. Also, my favorite sauce to eat with spring rolls is a sweet chili sauce which is loaded with sugar! After checking the contents of my refrigerator and reading labels, I came up with this dish. The Horseradish Mustard added just the right tangy-ness without being too hot and I didn't miss the soy sauce or sweet chili sauce at all!

    Ingredients

    • 2 pieces of Rice paper (large)
    • 3 oz Chicken breast, shredded
    • 1 cup Tossed salad
    • 1/2 cup cooked Rice stick noodles
    • French's Horseradish Mustard, to-taste

    Directions

    1. Assemble the ingredients. I used left-over chicken and tossed salad (Romaine lettuce, tomato and slices of fresh kohlrabi). Cook the rice stick noodles according to the package directions. Reserve the hot liquid that you drain off the noodles and use it to soften the rice paper.
    2. Once the rice paper is softened in the hot water, transfer it carefully to a cutting board. Layer the chicken, salad & noodles in the center of the rice paper.
    3. Squeeze a line of mustard down the length of the filling on the rice paper. Use as much or as little as you like.
    4. Fold one side of the rice paper over the filling. Then fold two sides of the rice paper up over the first fold in order to form an envelope. Carefully roll the rice paper (from the closed side) over the filling until the last remaining side of the paper is sealed around the first.

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