Fresh, crunchy, sweet and spicy. I love having these for lunch. If I’m packing them for lunch at work, I’ll wrap them in rice paper so they stay together.
2 Chicken Spring Rolls
1/2 Thai Chili
1/2 medium Red Onion
2 tbsp. Thai Chili Sauce
Butter Lettuce Leaves
Bake the spring rolls per the instruction on the packet.
Chop the onion, radish, chili and coriander finely and place in a bowl. Add chili sauce and the juice of half a lime. Mix well and spoon into lettuce cups.
Finish with a squeeze of lime.
My favourite chili sauce is from The Ginger People. They use real ingredients and are NON-GMO. Their Sweet Ginger Chili sauce is sweet and spicy with that wonderful hit of ginger. It’s my go-to dipping sauce for everything.