Chicken Run Sushi Roll
This recipe for vibrant and delicious sushi spring rolls combines the fresh flavors of basil and mint with tender roast chicken, crisp red bell pepper, and fragrant scallions. Wrapped in a delightful Origami Carrot Ginger wrap and served with a side of Sweet Chili Sauce and Lite Soy Sauce, these sushi rolls are perfect for a light and flavorful meal.
— Constant Cookbook
Ingredients
- 4 ounces prepared sushi rice
- 2 ounces Roast chicken, shredded
- .1 ounce Basil
- .1 ounce Mint
- Scallion, trimmed and split
- .2 ounces spring mix
- .5 ounces Red Bell Pepper, split
- 1 Origami Carrot Ginger Wrap
Instructions
- Julienne basil and mint and toss together.
- Shred roasted chicken.
- Cut scallion into 4 x ?â strips and cut red bell pepper into üâ x ?â strips.
- Lay out rice on Origami Carrot Ginger wrap. Press in chili peanuts across center of rice. (See recipe below for chili peanuts). Sprinkle mint and basil over peanuts. 5. Then spring mix, chicken, pepper strips and scallion.
- Roll and cut into 8 even pieces and serve with Sweet Chili Sauce and Lite Soy Sauce.
Yield
Makes 8 pieces
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