Preparation: 20 minutes
Yield : 10 rolls
Our summer roll recipe is a twist on the spring roll, with a more western twist. Using our Ranch Marinade Dressing as a dipping sauce adds a freshness to this complete dish that you can accompany with a small pasta salad for an even more for an even more hearty meal.
Ingredients:
- 2 tbsp (30 mL) strong cheddar, grated
- 1 cup (250 ml) shredded chicken
- ¼ cup (65 ml) iceberg lettuce, chopped finely
- 2 tbsp (30 ml) red onion, minced
- 2 tbsp (30 mL) colourful bell peppers, diced
- 1 green apple, diced (use lime juice to prevent oxidation)
- 1 lime, pressed
- Salt with aromatic herbs Maison Orphée, to taste
- A few fresh mint leaves
- 1 package of rice sheets
- Ranch Marinade Dressing Maison Orphée, to taste
Preparation:
Mix the grated cheese, chicken, lettuce, onion, bell peppers, green apple, salt and lime juice in a large bowl.
For the rolls, dip one rice sheet at a time in hot water and spread it on a dry cloth.
Put the desired quantity of filling in the middle of the rice sheet and fold it into a roll following the instructions on the rice sheet package.
When you’ve become more comfortable folding the rolls, let your imagination go wild to create innovative shapes. Children will find it amusing too.
Dip the rolls in the Ranch Vinaigrette when ready to eat.
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe