These grilled chicken and strawberry spring rolls are fresh, light, and full of vibrant flavor. Paired with a creamy yogurt poppy seed dressing, they make a refreshing appetizer that’s perfect for spring and summer gatherings.
Cook time : 40 mins
Serves : 10 people
Featured Rolling Meadow Products:
Grilled Chicken Fresh Spring Rolls:
10 sheets rice paper
2 grilled chicken breast, thinly sliced
1 cucumber, thinly sliced
2 cups fresh strawberries, thinly sliced
Spinach
Kosher salt and black pepper to taste
Poppy Seed Dressing:
4 tbsp. Rolling Meadow 2% Milk
2 tbsp. white wine vinegar
3 tbsp. honey
2 tbsp. poppy seeds
Kosher salt and black pepper to taste
Prep and lay out all spring roll ingredients in an assembly line.
Fill a large pan (that can fit the rice paper) with warm water.
Dip rice paper into water and let it soak for 30 seconds.
Gently remove rice paper from water and lightly pat on a cloth to get rid of excess water, then place near ingredients.
Add a small bed of spinach, then a few strips of chicken onto soaked rice paper. Next, add cucumber and strawberry slices. Adjust your amounts if the spring rolls look too full. Season with salt and pepper.
Fold the wrapper over the top of the filling and start rolling. Stop rolling about halfway and fold in the sides. Continue rolling until the spring roll is a tight cylinder.
Place the finished spring rolls on a serving plate and cover with a damp paper towel to prevent from drying out.
Serve the finished spring rolls with the poppy seed dressing for dipping.
In a small bowl add all ingredients then whisk together until combined. Cover bowl and refrigerate until ready to serve.
