Well-Pict Strawberry Chicken Spring Rolls
Filling:
14 oz. boneless, skinless chicken breast
2 tbsp. soy sauce
1 tbsp. sugar
1/2 tsp. minced ginger
1/2 tsp. minced garlic
Zest of 1 lemon, reserving lemon juice for sauce
2 tbsp. canola oil
In medium size bowl, combine the soy sauce, sugar, garlic, ginger, and lemon zest. Set chicken in bowl and marinate for 30 minutes. Over medium heat, lightly saute the chicken in canola oil until done, browning on both sides. Remove chicken from heat and let cool, then slice chicken 1/8" thick.
Rolls:
1 cup hulled, sliced Well-Pict strawberries
12 spring roll wrappers
2 cups thinly sliced Nappa cabbage
1 cup julienned cucumber, peeled
1 1/2 tbsp. chopped cilantro
1 1/2 tbsp. chopped mint
Fill a large bowl with hot water. Submerge one wrapper until softened, then carefully remove and place on clean kitchen towel. In center of wrapper, layer 3 tbsp. cabbage, a few slices each of chicken, cucumber and strawberries, and a sprinkling of cilantro and mint. Folding in the sides, roll up tightly until you have a tight, cigar-like shape. Repeat with remaining ingredients.
Slice each spring roll in half with a diagonal cut, and serve with dipping sauce.
Dipping Sauce:
1 1/4 cups sugar
1/2 cup rice wine vinegar
Juice of 1 lemon
2 tsp. soy sauce
2 tsp. fish sauce
2 tsp. minced ginger
2 tsp. minced garlic
1/2 tbsp. minced jalapeños
1/3 cup thinly sliced scallions
4 oz. Well-Pict strawberries, hulled, halved, and thin-sliced
In saucepan, mix together sugar, vinegar, lemon juice, soy sauce, fish sauce, ginger, and garlic. Simmer over medium low heat until sugar is dissolved, about 5 minutes. Strain and let cool, then add jalapeños, scallions, and strawberries.