Ingredients:
For the Spring Rolls:
- 1 package rice paper wrappers
- 1-2 cups shredded Pasture Project Smokey Red Chicken (great with leftover chicken or you can cook and shred some chicken breast in advance)
- 1 package rice noodles, cooked according to package instructions
- 6 leaves of green oak or romaine lettuce
- 2 cups shredded cabbage
- 1 cup pickled red onion (If you don’t have time to make your own, a jarred brand is fine!)
- 1 thinly sliced avocado
- 1 cup pickled carrot (If you don’t have time to make your own, a jarred brand is fine!)
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup sliced radish
For the Dipping Sauce:
- ½ cup Momofuku hot honey chili crunch sauce
- 3 tablespoons fresh lime juice
- 3 tablespoons hot water
Instructions:
- Prepare the Ingredients:
- Cook the rice noodles according to the package instructions, then drain and set aside.
- Shred the Pasture Project Smokey Red Chicken and prepare all the vegetables and herbs.
- Prepare the Dipping Sauce:
- In a small bowl, whisk together all ingredients. Set aside.
- Soften the Rice Paper Wrappers:
- Fill a shallow dish with warm water.
- Dip a rice paper wrapper into the water for about 5-10 seconds until it becomes pliable.
- Place the softened wrapper on a clean surface.
- Assemble the Spring Rolls:
- In the center of the wrapper place a lettuce leaf (trim it to fit a half an inch from each side of the edge of the rice wrapper.
- Layer a small amount of shredded chicken, rice noodles, shredded cabbage, pickled onion, avocado slices, pickled carrot, cilantro, mint, and sliced radish.
- It’s important to not overfill the rolls or they will be too difficult to roll up.
- Roll the Spring Rolls:
- Fold the sides of the wrapper over the filling, then fold the bottom over the filling and roll tightly.
- Repeat the process with the remaining ingredients.
- Serve:
- Slice the spring rolls in half and arrange the spring on a serving platter.
- Serve with the dipping sauce and garnish with lime wedges and herbs.
