Chicken and Vegetable Rice Paper Rolls
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oil in large skillet set over medium-high heat; cook chicken, garlic, ginger, salt and pepper, breaking up with wooden spoon, for 10 to 12 minutes or until golden brown and cooked through. Stir in 2 tbsp (30 mL) tamari sauce and sesame oil; let cool completely.
Soak rice paper wraps in cold water until softened and pliable; pat dry and lay flat on work surface. Arrange kale, avocado, carrots, cucumber and chicken over bottom third of rice paper wrappers. Fold up bottom of each wrap over filling, fold in sides and roll up tightly.
Combine peanut butter, rice wine vinegar, sriracha, honey, remaining tamari sauce, and 2 tbsp (30 mL) hot water; stir until smooth. Transfer to serving bowl or ramekin; serve with rolls for dipping.
These rolls are a great way to use what is already in the fridge! Substitute shredded lettuce or cabbage for kale and use up your favourite veggies.