Spring Rolls
  • 1 pound chicken, sliced in strips
  • 2 tablespoons sriracha
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 handful Cilantro, fresh
  • 1 oz Rice noodles/rice vermicelli, cooked
  • Rice paper wrappers
  • Lettuce
  • Carrots, sliced or grated
  1. In a medium bowl, combine sliced chicken, sriracha, minced garlic, soy sauce, and sesame oil. Stir together well and let sit for a few minutes.
  2. In a cast iron skillet, cook chicken over medium-high heat until the strips are cooked through, about 5-7 minutes. Remove from heat.
  3. Prep all the other spring roll fillings: slicing peppers, carrots, cucumbers and rice noodles.
  4. To prepare rice paper wrappers: Get a large plate and fill it with hot water. Add a single rice paper wrapper to the plate and flip for a few seconds until the wrapper turns flexible.
  5. Transfer the soaked wrapper to a clean surface. Place some rice noodles in the middle and top with a chicken strip or two. Then top with all the other veggies.
  6. Working at one end, fold the edges of the wrapper up over the center and then roll the wrapper up and over the fillings, almost like a burrito. Keep some tension on the wrapper as you roll it so it stays nice and tight.
Recipe by The SHUGA! Way at http://www.theshugaway.com/hey-shuga/spring-rolls-with-lil-shuga-dipping-sauce/