6 Servings 15 min Cook
1 Cup Rice Noodles
2 Breast, bone and skin removed Chicken Breast
3 Tbsp Vegetable Oil
5 Tbsp Soy Sauce
4 Tsp Sesame Oil
3 Cloves, minced Garlic
6 Serving Rice Paper California Roll
2 Cup Spinach
2 Medium Carrots
2 Cup Fresh Cilantro
1 Tsp packed Brown Sugar
2 Tbsp Lime Juice
2 Tbsp chopped Scallions
Prepare rice noodles as per package directions; set aside.
In a bowl combine the sliced chicken, vegetable oil, 2 tbsp soy sauce, 2 tsp sesame oil, and the minced garlic.
Toss to coat well and marinate in fridge for 20 minutes
Heat a large skillet or wok over medium-high.
Add the chicken and sear on all sides until cooked through, about 5 minutes.
Remove from heat
Fill a shallow dish with warm water.
Add a rice paper sheet, one at a time for 5 to 10 seconds.
Remove and place on a flat surface.
Layer the cooked rice noodles, the chicken, spinach, carrots, and cilantro right in the center of the paper
Fold both ends to the center and roll the sheet as tightly as you can without ripping.
Continue with remaining 5 sheets and filling
For the dipping sauce, combine the remaining 3 tbsp soy sauce, 2 tsp sesame oil, brown sugar, lime juice, and scallions.
Whisk to combine.
Serve spring rolls with dipping sauce.
