"If you’ve ever wondered how to make spring rolls, this recipe is one you have to try! Super simple and easy to make, especially when you use Keystone Chicken as the protein. Don't forget to ask the kids to help out... they'll love how fun this recipe is to make."
- 1 can (28 oz.) Keystone Chicken, drained
- 6 rice spring roll papers
- 1 red pepper, thinly sliced
- 2 carrots, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 large bunch cilantro
- 1/4 red cabbage, thinly sliced
- Cream cheese, sliced into thin strips
To make the rice paper flexible for wrapping, dip each one in warm water for about 3 seconds, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
Near the center of the rice paper, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, cilantro, cream cheese, chicken and thinly sliced red cabbage. Leaving about 2" on either end of the line of veggies.
Fold the two sides over the ends of your veggies, then fold the bottom over the pile of veggies, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining wrappers and filling.
This recipe could easily be made to suit a vegetarian diet by simply removing the chicken.