Grilled Chicken and Strawberry Spring Rolls
Ingredients:
- Spring Rolls
- 8-10 spring roll wrappers
- 1 large grilled chicken breast, thinly sliced
- 1/2 of an English cucumber, seeds removed and cut into matchsticks
- 1 cup fresh strawberries, thinly sliced
- Arugula or spinach
- Kosher salt and black pepper to taste
- Poppy Seed Dressing
- 1/4 cup plain non-fat Greek yogurt
- 2 tablespoons milk
- 1 tablespoon white wine vinegar
- 1 1/2 tablespoons honey
- 1 tablespoon poppy seeds
- Kosher salt and black pepper to taste
Instructions:
- Poppy Seed Dressing
- In a small bowl add all of the ingredients then whisk together until combined.
- Cover the bowl and refrigerate until ready to serve.
- Whisk again if necessary before serving.
- Spring Rolls
- On a cutting board or in small bowls lay out all of the prepared spring roll ingredients.
- Fill a bowl large enough to fit the spring roll wrappers with warm water.
- Dip the spring roll wrapper into the water and let it soak for about 30 seconds.
- Remove the wrapper from the water and let the excess water drip off, then place it on a clean cutting board.
- Place 2-3 strawberry slices on the bottom third of the wrapper leaving about a 1 inch border on all sides.
- Add some of the arugula next, then 2-3 slices each of the chicken and cucumber.
- Season with a pinch of salt and pepper.
- Top with a few more pieces of arugula and 2-3 more slices of strawberries.
- Adjust these amounts if the spring rolls look too full, you don’t want to overfill them or the wrapper may tear.
- Fold the wrapper over the top of the filling and start rolling.
- Stop rolling about halfway and fold in the sides.
- Continue rolling until the spring roll is a tight cylinder.
- Place the finished spring rolls on a serving plate and cover with a damp paper towel to prevent them from drying out.
- Serve the finished spring rolls with the poppy seed dressing for dipping.