Barbecue Chicken Spring Rolls
Everyone wins with these Barbecue Chicken Spring Rolls! Use up leftover barbecue chicken and add new flavor to the typical Asian appetizer.
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
Add the vegetables to the prepped rice paper wrapper before the noodles and chicken, if you want bright color to show through your roll when plating.