With summer right around the corner we wanted to try some new recipes to help out with “beach body 2015”. I remembered the Vietnamese style spring rolls I’d learned to make during a month vacation in Vietnam 8 years ago, refreshing and easy and perfectly matched with our new product Sarayo Sweet! These are low carb, low sugar and gluten free.
So follow the recipe and enjoy!
Prep time – 10 minutes
Total cook time – 10 minutes (Optional)
Serves – 2 people
What you’ll need:
- Spring Roll rice wraps (Gluten Free)
- 3 large carrots
- 2 Zucchinis
- 5 mini-florets of broccoli
- 1lb chicken breast
- Sarayo Sweet
How it’s done:
Slice vegetables up into manageable strips (Julienne, although we didn’t quite get there) a mandolin slicer helps with this.
Slice chicken into manageable pieces, we went for thumb sized pieces and smaller, ensuring your thumb doesn’t become one of the pieces! We pan fried the chicken, but you can cook it however you choose.
Soak each rice wrap in water for approximately 10 seconds, this will make it malleable and easy to work with. Lay the rice wrap out on a plate without making too many tears. Add ingredients to one side of the wrap, pull the edge of the wrap over the ingredients so it attaches to the rice wrap on the other side of the ingredients, cocooning the ingredients tightly. Fold the sides on top of the cocoon and start rolling, the first 2 are difficult, then you will be a master, wanting to show off your skills!
We started off dipping these spring rolls into a bowl of Sarayo Sweet, this eventually turned into roll in one hand bottle in the other applying Sweet straight to the next bite! So addictive!
Bonus round – Add a little bit of gluten free thai peanut sauce to the roll. Just don’t tell the Vietnamese!