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Fresh Asian Summer Rolls

Provided by: Dr. Christine Davis, Naturopathic Doctor

Asian slaw:
½ cup fresh cilantro
2 carrots julienned
½ red cabbage julienned
1 red pepper julienned
¼ red onion, thinly sliced
1 apple, sliced thinly

Toss slaw together

2 cooked chicken breasts
1 package of Vietnamese Rice Paper Wrappers

Sauce– can use on slaw or for dipping:
2 Tbs. fresh lime juice
2 Tbs. almond butter
¼ tsp sea salt
1 tsp fresh ginger, grated
1 clove garlic, minced
¼-½ cup water (to desired consistency)
1 ½ Tbs. sesame oil
½ teaspoon garlic chili sauce

Fill a large bowl with warm water. Dip one wrapper into the hot water until softened. Lay wrapper flat. In a row across the center, place chicken and Asian slaw, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, and tightly roll the wrapper. Repeat with remaining ingredients. Serve rolled spring rolls with dipping sauce.  Enjoy!

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One Comment Post a comment
  1. Precisely what I was looking for, thankyou for putting up. 652535

    January 4, 2012

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