Asian Chicken Springrolls

I eat springrolls at least once a week. Its such an easy and quick dinner idea! Also, if you got leftovers in the fridge, this is a great way to incorporate those to not go to waste! I love how versatile this meal is and it just feels so refreshing paired with the fresh vegetables! This chicken thigh recipe is super flavorful and can be used in a variety of other recipes! Pair with your favorite dipping sauce!

What you’ll need:

Servings: 6-8

• 6 chicken thighs

• 1 T tumeric

• 1 T garlic powder

• 1 T five spice powder

• salt

• black pepper

• rice paper

• romaine lettuce

• cucumbers

• mint (optional)

• SamYang spicy noodles (optional)

• shrimp (optional)

• your favorite dipping sauce

Instructions:

1. Prep chicken thighs

   -Rinse, pat dry, and season with turmeric, garlic powder, five spice powder, salt, and black pepper. Combine well and airfry at 400 for about 20-30 minutes. Make sure internal temp reaches 165F before consuming.

   -Let cool before shredding .

2. Prep fillings:

   -Clean and pay dry vegetables.

   -Slice cumbers and remove mint leaves from stems.

   -Prepare spicy noodles if using

   -Cook shrimp and butterfly. (I just boiled mine) .

3. Assemble springrolls!

   -Wet rice paper in a bowl of warm water. Make sure entire rice paper is submerged. About 5 seconds. Rice paper should still be a little stiff; It will soften on its own in the next few minutes.

   -Add romaine lettuce, cucumbers, shredded chicken, noodles, and mint

   -Add shrimp pretty side down above other fillings for it to show when spring roll is rolled up

   -Roll and tuck !

4. Enjoy with your favorite dipping sauce !