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 a unique flavor. See, I told you we were going to get creative. Let’s get started!
The ingredients to make spring rolls are relatively easy to find. You don’t have to visit 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 when I’m bored with leftovers.
Rice noodles, sometimes called “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 textured 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. The thin rice stick noodles soften when cooked, and give the julienned vegetables and chicken a starch to adhere to inside the roll.
Of course, they would only be authentic spring rolls if a dipping sauce accompanied them. When I order spring rolls (or egg rolls) in a restaurant, they typically arrive at 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.
Barbecue Chicken Spring Rolls
Ingredients
- Filling:
- 2 c. softened rice stick noodles drained
- 2 c. julienned barbecue chicken thigh meat
- 2 c. julienned carrots
- 2 c. julienned red bell pepper
- 2 c. julienned cucumbers partially peeled
- 1 c. green onion cut on a bias
- 4-5 T. wonton crisps
- Wrap:
- 5-6 rice paper wrappers
- Dipping Sauce:
- 3 T. barbecue sauce
- 3 T. sriracha mayo
- 1/2 c. wonton strips
Instructions
- Prep all vegetables and chicken in advance.
- Cook rice sticks according to package directions and drain water.
- Run warm water over each rice paper wrapper for 5 seconds (one at a time) and lay flat on a cutting board.
- Fill the now soft rice paper wrapper with julienned vegetables and chicken. Top with a small handful of prepped rice noodles.
- Add a few wonton crisps.
- Fold the shorter side of the rice paper wrapper over the filling and toward the wrapper's center.
- Fold and tuck in the filling by pulling the bottom end of the wrapper and rolling it until complete. (Roll it like you would a burrito, but tightly otherwise your filling will fall out when the spring roll is cut in half.)
- Garnish with green onion.
- Serve with dipping sauce on the side.
Notes
