Chicken & Apple Spring Rolls make a flavorful and unique meal!
Ashleigh from Dash of Evans brings creativity and fun to this family meal packed with Michigan Apples!
It’s apple season and our house is quickly gobbling up as many as possible. No joke, we eat at least 6 apples a day…usually closer to 8! Aside from our favorite baked treats (apple cake, apple pie and baked apple cider donuts), I like to use them for main course dishes too.
There are so many delicious main course recipes on this site! I love to check out what’s new!
Don’t be afraid to try making spring rolls at home. They’re super simple to make once you get the hang of wrapping them. The directions on the back of the package make it super simple, just be sure to keep your fingers wet!
We love to make a spring roll station on a huge cutting board and the kiddos pick out their favorite veggies (and fruits!) to put inside. Honeycrisp apples are the perfect crunchy addition to the rolls! Plus, peanut butter and apples are the perfect pair!
You can easily swap out the chicken for shrimp, or do a marinated tofu!
Chicken & Apple Spring Rolls
Makes: 8 rolls
2 Tablespoons Rice Vinegar
1 Tablespoon peanut butter
1 Tablespoon warm water
2 teaspoons reduced sodium soy sauce
2 teaspoons honey
1 teaspoon Sriracha (optional)
½ teaspoon toasted sesame seeds
2 boneless, skinless chicken breasts
4 cloves minced garlic
½ cup teriyaki sauce
½ teaspoon ground ginger
Spring roll wrappers
Maifun rice noodles, cooked as directed (about ¼ package)
2 green onions, chopped
¼ cup pea pods, sliced in matchsticks
1 carrot, peeled and sliced into matchsticks
1 honeycrisp apple, shredded
½ cup cilantro, chopped
Marinade the chicken for at least 2 hours (overnight is great!). Grill chicken and allow to cool. Then slice into thin strips.
Make the peanut sauce by whisking all ingredients together, adding more warm water if needed.
Make a wrap station with all sliced ingredients. Each roll can hold about 1/3 cup of ingredients—don’t over fill them!
For the roll: slowly layer in ingredients, starting with 3-4 strips of chicken, then apple, peapods, carrot and cilantro. End with rice noodles.
Slowly fold and wrap as directed on the package. (Fold the bottom half over the ingredients, then both left and right side and rolling to the top, tightly)
Slice in half, then serve immediately with peanut dipping sauce.
Ashleigh Evans, based out of Grand Rapids, is a mom of 4 who loves to encourage families to cook at home. Her site, Dash of Evans, shares delicious recipes with bold flavors and easy to find ingredients. You can find her cooking most nights of the week on her Instagram stories.