25 October 2012

spring rolls. for fall.

Here is a quick, simple & healthy lunch. You can even make these spring rolls ahead of time to pack for the go. At the beginning of the week I like to poach an entire organic chicken. I can used the meat throughout the week & use the broth for soups or for cooking rice. 

The flavors here are nice and clean, I didn't feel like I needed a dipping sauce, although Jediah used plain tamari on the side. Look back at my last spring roll recipe for some other flavor ideas & a dipping sauce.  

P.S. Maude is doing much better. She is already dying to go out & play. No luck though, she has to wait another week & a half. 

spring rolls with creamy ginger-avocado
serves 2

6 rice paper wrappers

2 cups cooked organic chicken
a mix of greens & herbs (I buy an organic mix from the grocery store)
4 scallions, cut in half & sliced lengthwise

creamy ginger avocado spread (recipe below)
  1. Soak each wrapper one at a time in some cold water. About 15 seconds each. On a clean surface, lay flat & then fold in half (see picture). 
  2. Spread about 1 TBL of avocado, then add a bit of greens, a few shreds of chicken & a few scallions. Tightly roll by bringing one side over the filling & making sure you bring the bottom in too. 
creamy ginger avocado spread

1 avocado, pitted & scooped into a small bowl
1 tsp freshly grated ginger
a squeeze of lemon juice
a pinch of chili flakes
  1. Mash together in a bowl until smooth. 
happy eatings & cheers!

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