So Fresh & Cool Spring Rolls with Sesame Dipping Sauce

A mixture of veg, herbs, and EE‘s poached chicken, these little gems are a pop of spring and summer. Great on their own but even better with the dipping sauce. Try it as a small plate or serve with Awesome Asian Street Food Inspired Savory Cabbage Pancakes for a fuller meal.

To make the rolls, you will need:

• 8 small or 4 large rice paper wraps
• 1 cup shredded raw cabbage (pre-made mix with green, red, and carrot is a great option)
• 1 cup shredded iceberg lettuce
• 1 green onion (remove top and bottom, cut in half, and slice into thin strips, aka julienned)
• ½ cup roughly chopped cilantro (mostly leaves)
• ½ cup roughly chopped mint
• 2 cups EE‘s poached chicken (optional)
• Large shallow glass bowl

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For the dipping sauce, you will need:

• 1 teaspoon chili sauce
• 1 tablespoon sesame seed oil
• 1 teaspoon peanut oil (optional)
• 1 teaspoon vinegar of choice
• 1 tablespoon soy sauce (Tamari for gluten free)
• 1 teaspoon grated or finely chopped fresh ginger
• Sesame seeds (optional)

Start by making the dipping sauce first to allow the flavors to marinate while you make the spring rolls. Simply add each ingredient into a small bowl, stir together, and set aside.

Next, fill the large shallow glass bowl with about 1 inch of warm water.

Now for the sunshine. Place each of the spring roll ingredients in small easy-to-reach bowls or on a large cutting board and place near the bowl of water. Gently dip one rice wrap at a time into the water immersing it for 3-5 seconds, then place on a clean, flat roll making area (a cutting board or counter top works fine here). Slightly dab a paper towel on the wet wrap to soak up any excess water but don’t worry much about it. It will soon soak into the rice paper and making it bendy – like magic! Place a small handful of the chicken horizontal across the rice wrap edge closest to you.  Layer with a couple of strands of green onion, then a few pieces of mint and cilantro, then a small handful of the lettuce and cabbage.