If you are looking for a light and fresh meal option then you must try our Summer Rolls! They are a great option for a fun change to a workday lunch, dinner or as an appetizer for your guests.
They are jammed packed with clean eating ingredients like cucumbers, carrots, and peppers, perfect if you are trying to embrace a healthier lifestyle. They are a little spicy which pairs up great with our sweet Lil’ SHUGA! dipping sauce. A perfect combination of sweet and spicy!
Fun facts and tips:
Fact: These are filled with antioxidants and vitamins.
Tip: If you’re not going to serve them right away, make sure you place them in a container where each roll is not touching each other and place a damp towel underneath so it doesn’t stick to the container.
Ingredients:
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
Instructions:
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.Lil’ SHUGA! Dipping Sauce bellow!
You can find our Lil’ SHUGA! Dipping Sauce bellow!
Enjoy it!
-The SHUGA team.
- 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
- 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.
- In a cast iron skillet, cook chicken over medium-high heat until the strips are cooked through, about 5-7 minutes. Remove from heat.
- Prep all the other spring roll fillings: slicing peppers, carrots, cucumbers and rice noodles.
- 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.
- 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.
- 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.
- ¾ cup Lil' SHUGA!
- ¼ cup Rice vinegar
- ¼ cup Water
- 1 tablespoon Garlic (Finely Chopped)
- 1 teaspoon Red chilli flakes
- 1 tablespoon Cornstarch
- Heat a pan and add sugar, lemon juice, water. Set the flame to medium-high and keep stirring until the sugar dissolves.
- Stop stirring and let the mixture come to boil. Once the mixture starts boiling, add the garlic, red chilli flakes and give a stir. Turn down the flame to low-medium.
- Take the corn starch in a small bowl and make a paste by adding about 1 - 2 tablespoons of water. Now turn the flame to medium and once the mixture starts to boil, add the prepared cornstarch paste to the mixture. The sauce will start to thicken up immediately. Keep stirring constantly for a couple of minutes until you reach the desired consistency. Turn off the flame.
- Let the sauce cool down to room temperature and enjoy as a dip for our Spring Rolls.
