Chick'n Spring Roll

By pattie_d

Ingredients

• 1 pkg gardein chick'n filets cut into 2” strips or
• chick’n scallopini cut into 2” strips
• other ingredients
• 4 tbsp hoisin sauce (vegetarian options available)
• 4 garlic cloves, minced
• 1 tsp sesame oil
• 16 rice wrappers (8.5” diameter)
• 4 oz rice vermicelli
• 1 cup carrot, peeled and julienne
• 1 cup cucumber julienne
• 1 cup green onion, bias thin cut
• 4 tbsp fresh mint, chiffonade

Preparation

Step 1

Place rice vermicelli in bowl and cover with hot water for 3-5 minutes or until al dente and drain.

in a non stick pan over medium-high heat add canola oil, cut gardein chick’n filets and garlic and sauté 3 minutes until caramelized. stir in hoisin sauce and sesame oil and remove from heat.

fill a large bowl with warm water dip one wrapper into the hot water for 1 second to soften. lay wrapper flat. in a row across the center, place 2 strips of chick’n, a handful of vermicelli, carrot, cucumber, green onion and fresh mint, leaving about 2 inches uncovered on each side. fold uncovered sides inward then tightly roll the wrapper.