Special Diet - Created Date : 10.11.2019

Thai Chicken Salad Pie

Thai Chicken Salad Pie



Thai Chicken Salad Pie

This Thai Chicken Salad Spring Rolls is perfect for summer, especially if you have chicken now, you don't have to cook anything! I like to use the remaining chicken to make chicken salad at work or at school to bring lunch, but sometimes the same old chicken salad recipe becomes boring. I'm pretty tired of my standard recipe, so I came with this Thai version.

These cool spring rolls are very refreshing on hot days. The crispy vegetables and the freshness of coriander and mint really stand out in the face of the peanut ginger sauce, and the peppercorn sauce is kicking enough to make it interesting! They are excellent light lunches or snacks.

If you have never tried making spring rolls at home, I recommend you to try it. It's easy. Immerse in rice paper (often in the Asian aisle or on the Amazon

Flatten in warm water and fill with delicious fillings (such as a delicious chicken salad) and then collect as a burrito.

I love to store this Thai Chicken Salad Spring Rolls in a refrigerator wrapped in a damp paper towel to keep it moist and dry. In this way, you can prepare a few and prepare them for a quick lunch. I serve them with a sriracha swimsuit (made with Greek yogurt, of course) or just a little extra to dress in their sauces.

Instructions

For Chicken Salad:

Beat the remaining ingredients together in a small bowl. Pour the chicken mixture and mix to coat.

Cool the chicken salad until ready to use.

For Spring Rolls:

Place one sheet of rice paper in warm water and soften for about 1 minute. I love pouring water into a pan on the stove. Remove with a tong and place it flat on a clean, smooth work surface, such as a plastic cutting board.

Place one lettuce leaf in the middle of the rice paper. Add a 1/3 cup of chicken salad on the lettuce, creating a line from the middle to the bottom.

To wrap, fold one long side of rice paper in the middle, then fold the two short sides. When making a pastry, roll over the folded long side until it is completely curled.

Repeat with remaining rice paper and materials. Store in a refrigerator wrapped in damp paper towels to protect moisture (I don't want my spring rolls to dry and crisp).

Serve together with Sriracha Mayo for dipping (optional): Combine 1/4 cup swimsuit or greek yogurt with 1 / 4-1 / 2 teaspoon sriracha and 1 teaspoon of juice. Add more sriracha to the taste (if you are brave!).



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