Thai Chick’n Garden Rolls

These fresh Thai Chick’n  garden rolls will rival the ones from your favorite Thai restaurant. Feel free to experiment with different veggie combos to create your own perfect roll. You can try adding avocado, bean sprouts, romaine lettuce, and many more possibilities.

Makes 4 servings

what you’ll need:

⅓ cup creamy peanut butter
1 tablespoon soy sauce or tamari
1 tablespoon sriracha
3 ounces rice vermicelli
8 spring roll wrappers
2 large carrots, julienned or grated
1 English cucumber, julienned or thinly sliced
Fresh mint
1 package Tofurky® Thai Basil Chick’n

how to make:

1. In a mixing bowl, stir together peanut butter, soy sauce, and sriracha. Add 2-3 tablespoons water to achieve a smooth but not runny consistency. Set aside.
2. Place rice noodles in a heatproof bowl and pour in boiling water to cover. Soak until softened, about 7-10 minutes, then drain.
3. Fill a wide bowl with lukewarm water. Arrange prepared rice noodles, carrots, cucumber, and mint on a clean work surface lined with a damp dish towel. Dip a spring roll wrapper in the water to soften and place on the towel. Arrange a small handful of noodles in a line across the center of the wrapper, leaving a 1” border on the left and right sides. Place a few chick’n strips, some grated carrot, cucumber, and mint leaves on top.
4. Fold the bottom of the wrapper over the filling, fold in the sides, and roll up tightly (just like rolling up a burrito). Place seam-side down on a plate and repeat with remaining wrappers and filling. Serve garden rolls with peanut dipping sauce.

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Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

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