Crunchy Chicken ‘n Vegetable Spring 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.
In small bowl, combine oil, garlic, cilantro, lemon juice, sugar and pepper, stirring until sugar is dissolved. Gently stir in cooked chicken strips. Cover and marinate in refrigerator for 1-2 hours. Gently stir occasionally, to ensure even marinating.
Before assembling the spring rolls, prepare the vegetables, making a grouping of each one on a large plate:
To assemble the rolls: place a cutting board, the plate of prepared vegetables, the marinated cooked chicken strips and rice wrappers near your cooktop.
Fill a large skillet about half-full of water. Heat the water to just above luke-warm (warm enough to rehydrate the rice wrappers, but cool enough so that you can put your hand in the water when removing each wrapper).
Place one rice wrapper at a time in the water, and when it is rehydrated (takes about 15 seconds), squeeze it firmly to remove excess water. Lay it flat on the cutting board.
At the edge of the wrapper nearest to you, place 2 strips each of chicken and the peppers, 3 or 4 of the carrot and cucumber matchsticks, and 1 arugula leaf. Beginning with the edge nearest you, roll the wrapper around the chicken and vegetables, carefully folding in the sides as you go. (Keep the wrap fairly tight, so that the finished rolls stay intact.)
Place completed rolls on a plate and keep covered with aluminum foil as you assemble the others. Rolls can be tightly covered and refrigerated for 3-4 hours, or served immediately. Just before serving, cut each roll in half on the diagonal. Serve with your favourite dipping sauce.