Garlic Chicken Spring Rolls

Ingredients

• Rice noodles

  Dry

  2 oz or 57g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Soy sauce

  Made from soy (tamari)

  5 tbsp or 90g

• Sesame oil

  Salad or cooking

  4 tsp or 18g

• Garlic

  Raw

  3 cloves, minced or 9g

• Rice Paper California Roll

  No Rice - Kroger

  6 servings or 1.36kg

• Spinach

  Raw

  2 cup or 60g

• Carrots

  Raw

  2 medium or 122g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Brown sugar

  1 tsp packed or 5g

• Lime juice

  Raw

  2 tbsp or 30g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

Directions

1. Prepare rice noodles as per package directions; set aside.
2. In a bowl combine the sliced chicken, vegetable oil, 2 tbsp soy sauce, 2 tsp sesame oil, and the minced garlic. Toss to coat well and marinate in fridge for 20 minutes.
3. Heat a large skillet or wok over medium-high. Add the chicken and sear on all sides until cooked through, about 5 minutes. Remove from heat.
4. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Layer the cooked rice noodles, the chicken, spinach, carrots, and cilantro right in the center of the paper.
5. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining 5 sheets and filling.
6. For the dipping sauce, combine the remaining 3 tbsp soy sauce, 2 tsp sesame oil, brown sugar, lime juice, and scallions. Whisk to combine.
7. Serve spring rolls with dipping sauce.

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