Chicken Tender Spring Rolls
Recipe By:
40 Minutes
4-6 Servings
Medium
Spring into warmer weather with these Spicy Chicken Tender Spring Rolls!
Ingredients
- 1 package (10-12) rice paper wrappers
- 1 cup purple cabbage, thinly julienned
- 1 cup yellow carrots, thinly julienned
- 1 cup orange carrots, thinly julienned
- 1 cucumber, thinly julienned
- 14 oz shiratake noodles, rinsed and drained
- Fresh herbs (mint, cilantro, basil), for garnish
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sriracha
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 tbsp water
Cooking Instructions
- Preparing the Peanut Sauce: Whisk all ingredients together in a bowl until smooth. If the sauce is too thick, add a little more water.
- Next, cook CAULIPOWER Chicken Tenders at 425 degrees for 15-17 minutes or until chicken is cooked through.
- Prepare a large bowl of warm water: This will be used to soften the rice paper wrappers.
- Assemble the spring rolls: Lay out a rice paper wrapper on a flat surface. Briefly dip the wrapper in the warm water, just enough to soften it (about 5 seconds).
- Sprinkle sesame seeds on rice paper. Top with sliced Caulipower Spicy Chicken Tenders. Arrange a small amount of julienned vegetables in a row across the center of the wrapper. Add a few shirataki noodles next to the vegetables.
- Fold the bottom of the wrapper up and over the filling. Fold in the sides of the wrapper tightly towards the center.
- Gently but firmly roll the wrapper up, enclosing the filling. Repeat to assemble remaining spring rolls.
- Serve immediately with peanut sauce. Enjoy!
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