Chicken & Shrimp Springrolls
Got another spring roll meal idea for ya— today I used leftover chicken drums that I had seasoned lightly with salt and black pepper and shrimp ! The best thing about spring rolls is that they are completely customizable— I literally just used leftovers and scraps from my fridge . For dipping sauce, I recommend this one here , but I also have a peanut sauce recipe here . I also love using store bought sweet chili and sriracha mixed together ! The fresh herbs are a must for that refreshing bite— if you try this, let me know how you like it ! I love seeing your foodie photos !!
What you’ll need:
rice paper sheets
shredded cooked chicken
shrimp
salt
black pepper
bean thread dried noodles
romaine lettuce
baby spinach
fresh mint
fresh cilantro
bean sprouts
cucumbers (optional)
dipping sauce of choice
Instructions:
Start off by prepping ingridients— clean, cook, chop, and set up your assembling station .
Soak bean thread or glass noodles in a bowl of warm-hot water . Continue with the rest of recipe .
Shred leftover chicken drums —
**if using raw— season chicken drums with salt and black pepper . Airfry at 400F for about 35 minutes and be sure to flip halfway through cooking time .
Season shrimp with a little salt and black pepper. Airfry at 400F for about 5-8 minutes . Once shrimp are cooked, let cool slightly, and butterfly in half with a sharp knife if shrimp are jumbo .
Assembling time— grab a shallow bowl and fill with warm-hot water .
Take one sheet of rice paper and quickly submerge into bowl of warm water . This should take less than 5-8 seconds . Remove and place on a flat surface or clean cutting board .
Layer romaine lettuce, baby spinach, shredded chicken, some drained noodles, bean sprouts, sliced cucumber, mint and cilantro leaves, a few shrimp— pink side down, on top of damped rice paper and gently roll and tuck . Repeat until you're out of proteins .
Place premade spring rolls onto a nonstick surface if eating right away. Make sure they are not touching each other to avoid sticking . Eat with dipping sauce of your choice !
**If enjoying later or making a big batch— make springroll and wrap individually with clear wrap . Premade springrolls wrapped in saran clear wrap should be wrapped tightly and also placed in an airtight container . Refrigerate for up to 24hrs .
**To enjoy premade, saran-wrapped spring rolls— remove from airtight container, discard saran clear wrap, and eat ! If spring rolls are a bit hard, wet a papertowl and wrap springroll to re-moisten !!
