Ginger Chicken Spring Rolls

ACTIVE TIME: 10 MIN. I TOTAL TIME: 30 MIN. I MAKES: 12 ROLLS

Ingredients:

  • 4 – 6 garlic cloves, roughly chopped
  • 1 inch of fresh ginger, minced
  • 1 lime, juiced
  • 1/4 cup tamari or low-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon of sriracha
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon of brown sugar
  • ~ 1 lbs chicken tenderloins, sliced in strips
  • Maifun rice noodles
  • Banh Trang Spring Roll skin or paper
  • Asian Chopped Salad Kit

Dipping Sauces:

Instructions:

  1. Make the marinade first by combining liquids, ginger, garlic, brown sugar and sesame seeds in a bowl. Add sliced chicken and marinate for at least 20 minutes.
  2. Cook chicken for 15-20 minutes over medium high heat in a nonstick or cast iron skillet.
  3. Meanwhile, prepare the rice noodles as directed.
  4. When the chicken and rice noodles are ready, assemble the rolls. Moisten the rice paper and lay flat on a nonstick surface. Add a layer of the Asian chopped salad mix, topping with chicken and rice noodles. Roll tightly and set aside. Repeat until you run out of filling.
  5. Serve with your favorite dipping sauces.

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