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Chicken Salad Fresh Spring Rolls

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Ingredients

  • 1 Taylor Farms Roasted Garlic Chopped Kit, divided
  • 8 large rice paper wrappers
  • 1/4 lb (110 grams) dry rice vermicelli
  • 1 chicken breast, fully-cooked
  • 16 mint leaves (optional)
  • 8 edible flowers, such as violas (optional)

Directions

  1. Bring a medium pot of water to boil and add rice vermicelli. Boil, stirring occasionally to prevent clumping, until the noodles are completely flexible and cooked, about 5–7 minutes. Drain and rinse thoroughly in cold water. Divide into 8 portions and set aside.
  2. Slice chicken breast crosswise into 1/4-inch slices; set aside.
  3. Add 1/2 inch of water to a skillet or plate that is large enough to fit the rice paper wrappers. Place 1 rice paper wrapper into the water and press down to submerge. Allow the wrapper to soften for about 30 seconds.
  4. Remove the rehydrated wrapper and gently place on a flat work surface. About 1 1/2 inches from the bottom edge, place 1 flower and 2 mint leaves face-down, if using. Place about 1/3 cup of chopped vegetables from the Taylor Farms kit on top in a thin layer, forming a row with 1 to 1 1/2 inches of plain wrapper left on each side. Place 2 slices of chicken side by side on top of the vegetables. Sprinkle a small amount of shredded smoked cheddar from the kit. Then add a portion of the rice vermicelli noodles on top. Fold sides of wrapper inward over the fillings, then pull up the bottom edge of the wrapper over the fillings. Keeping the fillings as compact as possible, continue rolling away from you until the fillings are fully wrapped.
  5. Repeat with the remaining fillings and wrappers.
  6. Transfer creamy garlic dressing into a small bowl and top with herb crouton crumble. Serve on the side as a dip for your fresh rolls.

Recipe by Lily Morello