2cupsof your favorite chicken salador use recipe below
8-10spring roll wrappers
herbed mayo dip
handful fresh dill leaves
handful fresh chives
juice of 1/2 lemon or lime
2cupscooked cubed chickencut in small dice
1/2cupfinely diced celerywith inner leaves
2Tbspvery finely minced red onion
1/4cupmayonnaisemore if you like
milk to thin
salt and pepper
If you are making the chicken salad, mix the chicken, celery and onion in a bowl. Thin the mayonnaise with a little milk, and pour over the chicken. Toss and add salt and pepper to taste. This recipe makes a thin mayo dressing, don't thin it down if you like it thicker.
To make the herbed dip, put the mayonnaise and the herbs in a wide mouthed mason jar or similar jar, and squeeze in the citrus juice. Use an immersion blender to blend together until smooth. Add salt and pepper to taste.
To assemble the rolls, put some cold water in the bottom of a pie plate or large shallow bowl. Working one at a time, dip a rice paper wrapper into the water for about 8-10 seconds, just until it starts to soften, and then put it on a smooth surface. A flat counter top works well, or any other smooth flat surface. Arrange a small bunch of micro-greens in the center of the paper, and top with about 1/4 cup of chicken salad, arranged in a line. (see photo in the post)
Roll up the chicken salad just like you would a burrito, tucking in the two sides, and keeping everything nice and snug as you go.
Slice the rolls in half with a very sharp knife, and serve with the mayo dip. If you want to make these a few hours ahead, put them on a plate so that they don't touch each other (the rice paper wrappers will stick) and cover with a damp cloth. Cover the cloth with plastic wrap and keep refrigerated.
https://theviewfromgreatisland.com/chicken-salad-summer-rolls/ July 16, 2018