Chicken Spring Rolls

Even though it's literally freezing (32 degrees) outside, I was in the mood for cold Asian spring rolls. They're so fresh, light and fun to eat. They take a little bit of prep, but it is so worth it. There are so many variations, too. You can use chicken, shrimp, all veggies and all different combos. Eat them cold or hot. Mix sauce into the roll or just dip.

Since I'm pregnant, I don't eat sushi, but I miss it and love it so much. So, I made our rolls tonight to resemble a California roll- carrots, cucumber & avocado. My hubby was skeptical of my creation... until he took a bit. He ended up eat FIVE rolls!

Here are the rolls I made tonight and the sauce...

CHICKEN SPRING ROLLS
What you need:
1LB shredded chicken (I boiled the breasts in chicken broth for about 20 minutes, let cool and then shredded)
1C sliced cucumber, in sticks
1C romaine lettuce, cut
3/4C carrots, shredded
1 avocado, sliced
12-15 rice paper rolls

How to:
Wet rice paper in a bowl of warm water. Slowly turn it until the whole thing is soft. Be careful because they tear easily. Let some water drip off, but don't let the paper fold up. Place soft paper on plate, lay flat. Fill with chicken, cucumber, carrots, avocado & lettuce. Fold up paper like a burrito. Place on a different plate and repeat.

DIPPING SAUCE
What you need:
1/4C Bragg's or low sodium soy sauce
1/2-1 TBSP chili sauce
1TBSP hoisin sauce
1/2TBSP grated ginger
1/2TBSP rice wine vinegar

How to:
Mix all together well.