Summer Cabbage Spring Rolls
If you're looking for a refreshing, five ingredient, quick & easy appetizer (that could even double as a light lunch) - these Summer Cabbage Spring Rolls are exactly what you need! With flavors as vibrant as the colors, you can snack easy knowing you've got a tasty AND healthy option for any day of the week!
Ingredients
- 1/4 lb. thinly sliced boneless skinless chicken breasts
- 1 - 2 tbsp. Bertolli Organic Extra Virgin Olive Oil
- 1/4 purple cabbage thinly sliced
- 5-10 kumquats washed & rinsed, seeds removed & thinly sliced
- 5-10 basil leaves
- 4-6 9- inch rice paper wrappers
Instructions
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In a small pan, heat Bertolli Organic Extra Virgin Olive Oil on medium-high heat until bubbles start to appear. Cook chicken until no longer pink. Remove from heat and cool slightly.
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Working with one rice paper at a time, submerge in a shallow bowl of water for 5 seconds. Remove rice paper from water and place on your work surface.
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Layer on a small amount of cabbage, 1-2 basil leaves, sliced chicken, and sliced kumquats. Fold over one side of the rice paper then fold over top and bottom. Using a rolling motion, continue to seal rice paper on opposite side.
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Store spring rolls in the fridge, uncut, for up to 5 days.