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Wrap it up fresh spring rolls

A great way to use up leftover BBQ proteins like shrimp or chicken, sliced tofu, crisp veggies and lettuces, and all you really need to make or buy is a great dipping sauce. 




  • 2 cups shredded letucce or rice vermicelli noodles

Asian Dipping Sauce

  • 3 tablespoons rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon maple syrup or honey
  • 1 green onion, finely chopped
  • 1/2 clove garlic, puréed
  • 1 teaspoon favourite hot sauce, like Sriracha

Spring Rolls

  • 8 1/2-inch diameter rice paper wrappers
  • 10 oz cooked chicken or turkey, cut into thin strips (about 2 cups)
  • 1/2 red pepper, thinly sliced
  • 1/4 cucumber, quartered lengthwise, seeds removed and cut into thin strips
  • 1 carrot, peeled and cut into matchsticks
  • 1/2 mango, peeled and thinly sliced (optional)
  • 1/3 cup frseh basil, cilantro or mint leaves



  1. Cook noodles according to package instructions. Drain well and set aside to cool in a medium-sized bowl. If you are doing this ahead of time, drizzle with a little oil to prevent noodles from sticking.

Asian Dipping Sauce

  1. In a small bowl, whisk together rice wine vinegar, toasted sesame oil, tamari or soy sauce, maple syrup or honey, green onion, and garlic. TIP: If you like a little heat, add in your favourite hot sauce.
  2. Use it as a dipping sauce or toss the sauce with noodles.

Spring Rolls 

  1. Have everything in its place (mise en place) and ready to go. Cut all vegetables and chicken before assembling.
  2. Fill a medium sauté pan with one-inch water and heat on the stovetop until very warm. You want it hot enough to soften rice wrappers but not so hot you can’t put your fingers in it. 
  3. Dampen a clean tea towel and place it on the counter. With your fingers, dip one wrapper into hot water and rotate the wrapper in water until softened about three seconds. Gently lay the wrapper flat on the damp tea towel and start placing your fillings horizontally in a row across the center, leaving two inches along the top and bottom and one inch on each side. Try not to overstuff with noodles and make room for more of the “good” stuff, like all the veggie strips. Add a few basil or cilantro leaves. Roll from the bottom up, tucking in edges halfway through. The aim is to make a nice tight roll. Repeat with the remaining rolls. 
  4. Once all are done, serve with the dipping sauce and enjoy! 

TIP: If you aren't eating the rolls right away, store them in an airtight container with a slightly damp paper towel between layers to prevent sticking and drying out.

TIP: These can be made up to eight hours ahead of time and can be wrapped individually in plastic wrap for lunches.

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