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Sesame Chicken Spring Rolls
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Recipe Created By: Kathy Przywara
1 recipe Shredded Sesame Chicken, prepared
10 6 inch Vietnamese rice paper wrappers
1 rib celery, sliced very thinly on the diagonal
1/2 red pepper, julienned
shredded carrot (optional)
Soak spring roll wrappers one at a time in warm water. When pliable, place on a paper towel and blot dry. Place some lettuce leaf on the lower 2/3 of the wrapper leaving space on the sides. Place about 2 Tbsp chicken on top of the lettuce. Add a few strips of pepper and celery. Shredded carrot can also be added if desired. Bring bottom of wrapper up to cover filling and pull back to make a compact bundle. Fold in sides and roll up.
Serve with your favorite dipping sauce.
These are also great as a light lunch.
Rice paper wrappers are thin, dried sheets made from rice flour and water. They can usually be found in the Asian section of a well stocked market.
Copyright © 2001 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
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This uses Shredded Sesame Chicken
, but any cooked meat or seafood can be used. This works exceptionally well with small cooked shrimp or immitation crab meat. They can even be made with all vegetables. Replace chicken with avocado wedges.
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