Asian Chicken Lettuce Wrap Spring Rolls

• Gluten free

• Meat

  • 1/2 6 ounce package Chicken breast strips, refrigerated cooked

• Produce

  • 1 cup Cabbage
  • 3 Green onions
  • 1/2 Sweet pepper, medium green

• Condiments

  • 1 tbsp Hoisin sauce
  • 2 tbsp Soy sauce, reduced sodium

• Pasta & Grains

  • 8 Rice paper wraps

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Red pepper

• Oils & Vinegars

  • 3 tbsp Rice vinegar
  • 1 tsp Sesame oil or olive oil

• Liquids

  • 2 tbsp Water

Found on iwashyoudry.com

Ingredients

• 3 green onions
• 1/2 6 ounce package refrigerated cooked chicken breast strips
• 1/2 of a medium green sweet pepper, seeded and cut up
• 3 tablespoons rice vinegar
• 1 tablespoon Hoisin Sauce (found in the Asian isle)
• 1 teaspoon sesame oil or olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper (optional)
• 1 cup shredded cabbage
• 2 tablespoons water
• 2 tablespoons reduced-sodium soy sauce
• 8 Rice Paper wraps (found in the Asian Isle)

Directions

• Trim off and discard root ends of green onions. Cut off and slice green tops and set aside. In a food processor combine white parts of the green onions, the chicken breast, sweet pepper, 1 tablespoon of the vinegar, the hoisin sauce, the oil, black pepper and, if desired, crushed red pepper. Cover and pulse with several on-off turns until chicken mixture is finely chopped. Transfer to a medium bowl. Add cabbage and toss to combine.
• Fill a large shallow plate that has a rim with water. Slide a rice paper wrap into the water and soak for 5 to 10 seconds. Slide out of the water and place on a clean surface. Place 1/8th of the filling into the center of the wrap and fold up the sides of the wrap and roll, enclosing the filling. Repeat with the remaining wraps and filling.
• For the dipping sauce, in a small bowl combine sliced green onion tops, the remaining 2 tablespoons vinegar, the water, and soy sauce.
• See the original recipe HERE