Grilled Chicken and Strawberry Spring Rolls


  1. Spring Rolls
    1. 8-10 spring roll wrappers
    2. 1 large grilled chicken breast, thinly sliced
    3. 1/2 of an English cucumber, seeds removed and cut into matchsticks
    4. 1 cup fresh strawberries, thinly sliced
    5. Arugula or spinach
    6. Kosher salt and black pepper to taste
  2. Poppy Seed Dressing
    1. 1/4 cup plain non-fat Greek yogurt
    2. 2 tablespoons milk
    3. 1 tablespoon white wine vinegar
    4. 1 1/2 tablespoons honey
    5. 1 tablespoon poppy seeds
    6. Kosher salt and black pepper to taste


  1. Poppy Seed Dressing
    1. In a small bowl add all of the ingredients then whisk together until combined.
    2. Cover the bowl and refrigerate until ready to serve.
    3. Whisk again if necessary before serving.
  2. Spring Rolls
    1. On a cutting board or in small bowls lay out all of the prepared spring roll ingredients.
    2. Fill a bowl large enough to fit the spring roll wrappers with warm water.
    3. Dip the spring roll wrapper into the water and let it soak for about 30 seconds.
    4. Remove the wrapper from the water and let the excess water drip off, then place it on a clean cutting board.
    5. Place 2-3 strawberry slices on the bottom third of the wrapper leaving about a 1 inch border on all sides.
    6. Add some of the arugula next, then 2-3 slices each of the chicken and cucumber.
    7. Season with a pinch of salt and pepper.
    8. Top with a few more pieces of arugula and 2-3 more slices of strawberries.
    9. Adjust these amounts if the spring rolls look too full, you don’t want to overfill them or the wrapper may tear.
    10. Fold the wrapper over the top of the filling and start rolling.
    11. Stop rolling about halfway and fold in the sides.
    12. Continue rolling until the spring roll is a tight cylinder.
    13. Place the finished spring rolls on a serving plate and cover with a damp paper towel to prevent them from drying out.
    14. Serve the finished spring rolls with the poppy seed dressing for dipping.