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Chicken and Kiwi Spring Rolls with Almond Butter Sauce https://www.metro.ca/userfiles/image/recipes/rouleaux-printemps-poulet-kiwis-sauce-beurre-amandes-11595.jpg PT20M PT2H00M PT2H20M
Almond butter sauce :In a small bowl, whisk all the ingredients. Set aside.Rolls :In a large bowl filled with hot water, soak one rice paper wrapper at a time for a few seconds or until it softens. Remove from the water. Place on a clean, smooth surface or a plastic cutting board. Fold the two extremities of the rice paper inward.Place the filling in the rice paper wrapper, leaving the edges free. Tightly roll to seal in the filling.Cover the roll with a damp cloth while you prepare the other rolls. Repeat the previous steps until all the filling has been used.Diagonally cut each roll in half.Serve the rolls with the almond butter sauce.
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Almond butter sauce : 1/2 cup (125 ml) Life Smart Naturalia creamy almond butter 1/2 cup (125 ml) water 2 tablespoons (30 ml) lime juice 1 tablespoon (15 ml) tamari 2 tablespoons (30 ml) sesame oil 2 tablespoons (30 ml) maple syrup 1/2 teaspoon (2,5 ml) curry 1/4 teaspoon (1,25 ml) salt rolls: 6 small rice paper wrappers cooked rice vermicelli 1 cup (250 ml) watercress 1 cup (250 ml) cilantro 1 cup (250 ml) mint leaves 1 1/2 cup (375 ml) cooked chicken, shredded 2 avocado, thinly sliced 4 kiwi, peeled and sliced
Chicken and Kiwi Spring Rolls with Almond Butter Sauce

Chicken and Kiwi Spring Rolls with Almond Butter Sauce

Rate this recipe
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6
Main course
0:20
Preparation
2:00
COOKING
2:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Almond butter sauce :
  • 1/2 cup
    (125 ml)
    Life Smart Naturalia creamy almond butter
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    250 g, SALTED


    THORNLOE BUTTER

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    $6.99 ea.

    250 g SELECTED VARIETIES


  • 1/2 cup
    (125 ml)
    water
  • 2 tablespoons
    (30 ml)
    lime juice
  • 1 tablespoon
    (15 ml)
    tamari
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  • 2 tablespoons
    (30 ml)
    sesame oil
  • 2 tablespoons
    (30 ml)
    maple syrup
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    375 ml


  • 1/2 teaspoon
    (2,5 ml)
    curry
  • 1/4 teaspoon
    (1,25 ml)
    salt

  • rolls:
  • 6
    small rice paper wrappers

  • cooked rice vermicelli
  • 1 cup
    (250 ml)
    watercress
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    ENDIVE OR ESCAROLE

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    $1.99 ea.

    PRODUCT OF ONTARIO


  • 1 cup
    (250 ml)
    cilantro
  • 1 cup
    (250 ml)
    mint leaves
  • 1 1/2 cup
    (375 ml)
    cooked chicken, shredded
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    STORE MADE CHICKEN, TURKEY OR BEEF BACON WRAPPED MEDALLIONS

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    17.61/kg


    MAPLE LEAF PRIME RAISED WITHOUT ANTIBIOTICS FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS OR THIGHS

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  • 2
    avocado, thinly sliced
  • 4
    kiwi, peeled and sliced
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    454 g PRODUCT OF U.S.A., NO. 1 GRADE KIWI 600 g PRODUCT OF ITALY OR GREECE


Imprimer ma sélection

Preparation

Almond butter sauce :

In a small bowl, whisk all the ingredients. Set aside.

Rolls :

In a large bowl filled with hot water, soak one rice paper wrapper at a time for a few seconds or until it softens. Remove from the water. Place on a clean, smooth surface or a plastic cutting board. Fold the two extremities of the rice paper inward.

Place the filling in the rice paper wrapper, leaving the edges free. Tightly roll to seal in the filling.

Cover the roll with a damp cloth while you prepare the other rolls. Repeat the previous steps until all the filling has been used.

Diagonally cut each roll in half.

Serve the rolls with the almond butter sauce.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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