ALOOOOOOHA! a couple of my blogging besties are pinch-hitting for me while i’m enjoying vacation island vibes with chris & the hawaiian side of my family. today comes an amazingly fresh & summery recipe from my gal pal georgie. g is the sweetest aussie-transplant & she lives with her hubs in portland, oregon. the home cook’s kitchen is g’s culinary internet playground & she’s seriously like my blogging soul sister. she knows a thing or 2 about making life fun & celebrating with food. read on to learn more about georgie & her fabulous shredded chicken spring rolls!
shredded chicken spring rolls (+ a to die for dipping sauce!) are the perfect summer appetizer for a dinner or lunch! super fresh & super easy to whip up!!
hello hello! hi guys! i’m georgie! you may know me from ‘the home cook’s kitchen’! if not, then hey there!
jess asked me to do a guest post for her while she is jet setting off to sunny hawaii! & of course, i jumped at the opportunity! because, let’s be honest…pwwb rocks & so does jess!
so as i mentioned before, i am the chief recipe developer, photographer & pro recipe taste tester (aka, i eat ALL the food) behind ‘the home cook’s kitchen’.
thck focuses on recipes that showcase simple, flavourful, fresh & home-cooked food, & recipes that can be used for entertaining. because let’s face it, entertaining for friends & family, & sharing food is probably the best thing ever.
i love to entertain & i’m always looking for tasty recipes that i can whip up to serve my friends or family!
that’s why i have decided to share my beautiful shredded chicken spring rolls with you on pwwb.
these chicken spring rolls are perfect for summer because they are so light & fresh! & surprisingly fill you up! i can picture it now – patio, some tunes, glass of rosé or pinot gris in hand, close friends, & a huge stack of chicken spring rolls. are you feeling me?
these shredded chicken spring rolls are so delicious & ridiculously easy to make! if you’re pressed for time, these are perfect to make, because aside from cooking the chicken, & chopping the vegetables, there isn’t really much else to it! if you want to speed up the process even further, simple buy a rotisserie chicken & use that instead.
the great thing about these spring rolls, are that they are really versatile too. don’t like cucumber? swap it out for bean sprouts or lettuce. there are SO many different combinations you can make!
can i also just talk about this dipping sauce too?
i opted for a clean & fresh dipping sauce rather than a heavy peanut-based sauce. i thought for summer, a cleaner, fresher dipping sauce would be perfect because it accompanies the freshness & lightness of the chicken spring rolls.
i decided to use sambal oelek, instead of sweet chilli sauce, because i didn’t want my dipping sauce to be too sweet. sambal oelek is a southeast asian chili sauce which is easy to find in most supermarkets or asian grocers.
i originally made up two different sauces, & took them around to my friends for some taste testing, & they both agreed that the first sauce (…that’s the one in this recipe), was way better than the second one i tried (it tasted way too acidic!)
if you aren’t so keen on the chili however, i would just tone that down a notch, & maybe start with 1 teaspoon of sambal oelek before adding more.
don’t have sambal oelek? swap it out for fresh chili instead, or red pepper flakes!
but seriously, guys get on board! it is summer soon after all! & nothing says summer like a fresh & healthy chicken spring rolls snack or dinner to share with your friends! with love – georgie xx
- 1 chicken breast, poached (poaching instructions below, or cook however you desire!)
- 1 carrot, peeled & julienned
- 1 Persian cucumber, julienned
- 1.5 oz vermicelli noodles
- 10 snow peas, sliced long ways
- 10 rice paper sheets
- 20 mint leaves
- 1 T granulated sugar
- 1-2 tsp of sambal oelek (start with 1 tsp, adding more to desired chili taste)
- 1 tsp rice vinegar
- 2 T fish sauce
- juice of ½ a lime
- 3 T water
- bring a pot of water to a boil, & add chicken. bring chicken to boil, then take off the heat & leave, lid on for 25-30 minutes.
- transfer chicken to a plate, then shred chicken using two forks.
- combine all of ingredients together, stirring well until sugar is dissolved. adjust to taste accordingly - you may wish to add more sugar or lime depending on your personal taste.
- fill a large bowl with warm water (the bowl needs to be large enough to fit the rice paper sheet).
- submerge a rice paper sheet for 20–30 seconds, then pull out & place on a clean plate.
- assemble rolls – add as much vermicelli, cucumber, carrot, & snow peas as you wish. top with chicken, & mint leaves.
- roll according to packet instructions (with a similar method as you would a burrito).
- continue to do this until all ingredients are gone. you should get at least 10 out of the ingredients, if you don’t go too overboard at the start!
- serve with dipping sauce & enjoy!