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Chicken, Mushroom, & Napa Spring Rolls

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We became recent owners of a beautiful head of Napa cabbage in one of our recent CSA pickups (Open Acres) and some velvet pioppini mushrooms from Mainly Mushrooms, so it was only natural to introduce them to our chicken breasts from None Such Farms.  I was going to stir-fry it all and serve them over rice noodles, but then I found way in the back of my pasta rack a pile of rice paper wrappers that I bought about a year ago.  It was one of those impulse buys where you think that you’re going to have the time to wrap 200 spring rolls for your next party and then come to grips with reality.

Rice paper, or spring roll, wrappers are translucent and super thin like this.  You just need to dip them in warm water for all of a second on both sides and it turns into this noodle-y wrapper.  It’s traditionally used for Vietnamese spring rolls, and filled with cilantro, rice noodles, shrimp, and other ingredients.  I didn’t have any of the aforementioned ingredients; instead, I had the menage-a-trois of local ingredients that I mentioned at the beginning of this post (and I snuck in some sea beans to be extra saucy).

Since I only had to tackle a few for the both of us, I decided to make this fun fresh lunch, with a sweet and sour chili sauce as a dip (which I admit is out of a bottle).

There is no real recipe to be had here – I poached the chicken, shredded it and sauteed with the mushrooms in some sesame oil and soy sauce – ok, I lied, I also put in some garlic scapes – then rolled the mixture with shredded Napa cabbage and sea beans.  Yum!

The ingredients I remembered to photograph

Lining up the filling

Rolling it up like a burrito

Before devouring



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