Have you ever peered into your fridge only to see last night’s leftovers staring back at you?
I found a magical way of repurposing leftover grilled barbecue chicken. Let me introduce you to…Barbecue Chicken Spring Rolls! There is something pretty cool about taking a traditional Asian appetizer and turning it on its face to give it new flavor. See, I told you we were going to get creative. Let’s get started!
The ingredients to make spring rolls are not hard to find. You don’t have to got to an Asian market to locate rice paper wrappers or rice stick noodles. Just cruise down the ethnic foods aisle at your neighborhood grocery store to purchase them. Each package will last you several recipes. I like to keep these staples on hand in the pantry especially for moments like these when I’m bored with leftovers.
Rice noodles, sometimes referred to as “sticks,” are extra thin, round noodles that soak in warm water before use. After draining off the water, the noodles can be used in anything from a wrap to a noodle bowl. Avoid the thicker, flat noodles sometimes labeled “vermicelli.”
Food dishes should have texture, layers of flavor. (I’m known for adding potato chips to my sandwiches.) While these raw vegetables have decent crunch inside these rolls, you can also tuck wonton strips inside too. The thin rice stick noodles soften when cook and give the julienned vegetables and chicken a starch to adhere to inside the roll.
Of course, they wouldn’t be true spring rolls unless a dipping sauce accompanied them. When I order spring rolls (or egg rolls) in a restaurant, they typically arrive to the table with peanut dipping sauce. Try a new sauce. Elevate the flavor of your dipping sauce by combining a sweet barbecue sauce with sriracha mayo and drizzle it across your appetizer plate.