If your family is anything like mine, cooking at home has become much more of a habit in the last few months. We’ve never been a family that eats out a ton but in these unexpected times, I’ve found that my inclination to create a delicious meal in my own kitchen has grown exponentially. However, just because we want to eat at home doesn’t mean that I don’t want to serve up international cuisine with my own spin on it. As I’ve worked to stretch leftovers and create meals that mirror our favorite takeout options, I’ve found that I’ve had to get creative. However, with the right tools, a little time, and plenty of bold flavor choices, I’m discovering that getting creative in the kitchen has given me the ability to take our favorite types of food and mix them up in a way that is fun, satisfying and totally delicious. Out of this experimentation, my Grilled Chicken and Veggie Spring Rolls have been born and I don’t think I need to tell anyone more than once that these are the perfect warm weather dish and you can easily make them with leftovers!
First and foremost, let me just say that in my humble opinion, spring rolls are one of the best warm weather foods ever. With their light, fresh wrapper and the ability to stuff them with pretty much anything, they are the ideal canvas for really getting creative in the kitchen and creating a fun finger food that the entire family will adore. While most of you have likely ordered fresh spring rolls at your favorite Asian restaurant (I have too!), I recently discovered that I can make a spin on them with leftovers. Blue Dragon® has the classic fresh spring rolls recipe that most of us have tried on their packaging and on their website.
With Blue Dragon Spring Roll Wrappers, I can make this easy meal at home and it’s not difficult in the least. In fact, it’s a perfectly easy way to whip up a delicious dinner or even give leftovers a whole new spin. Plus, when you pair Blue Dragon Spring Roll Wrappers with tasty Blue Dragon dipping sauces (both of which you can find at Harris Teeter), it’s easy to put together a dish that has all the flavor of takeout with the convenience of cooking at home. I highly encourage you to add these Blue Dragon products to your shopping list and to pick them up on your next trip to Harris Teeter. You can also earn cash back (click here) when you shop the products from Harris Teeter!
So now that I’ve shared where to purchase your own Blue Dragon products (remember, Harris Teeter’s International Foods Aisle or Asian Aisle is where you want to be!), let me show you how I used these vegan, gluten free, Non-GMO spring roll wrappers that have no added colors, flavors or preservatives to create a simple yet delicious meal that’s full of crisply grilled veggies paired with perfectly cooked chicken!
- 12 Blue Dragon Spring Roll Wrappers
- 2 large chicken breasts
- 2 zucchini
- 2 squash
- 2 carrots
- 1 sweet onion
- 1 head of purple cabbage
- 2 tablespoons of olive oil
- 1 teaspoon of minced garlic
- 3 tablespoons of freshly chopped basil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- Blue Dragon Thai Sweet Chili Sauce
- Peel and slice all of the veggies.
- Mix together the olive oil, garlic, lemon juice and 1 teaspoon of basil.
- Marinate the chicken and veggies in the olive oil mixture.
- Grill the chicken and veggies until the chicken has reached 165 degrees F and the veggies are still slightly crispy.
- Remove the chicken and veggies from the grill and allow to cool slightly.
- Slice both the chicken and veggies into thin strips.
- Fill a bowl with warm water.
- Soak each of the Blue Dragon Spring Roll Wrapped individually for 15 seconds in the warm water and then transfer them one at a time to a plate.
- Layer chopped basil, grilled veggies and chicken onto the bottom third of the spring roll wrapper, forming a slim pile that is ⅔ the length of the spring roll wrapper.
- Fold in the two sides and the bottom of the spring roll wrapper, making the shape of an envelope around the filling.
- Using your index fingers to keep the fillings inside, slowly roll the spring roll wrapper upwards.
- Repeat the process for each spring roll.
- Serve on a bed of sliced purple cabbage with Blue Dragon Thai Spicy Chili sauce.
For my family, the beauty of spring rolls are that you can add pretty much anything to the inside of them. Have leftover veggies? That works! Did you cook too much chicken or shrimp last night? Turn it into spring rolls. The sky is really the limit when it comes to creating your signature spring roll creation. Mine just happens to be Grilled Chicken and Veggie Spring Rolls because, well, that’s what my family eats quite often. Every weekend we grill a big batch of chicken and veggies so that we can use them during the week and combined they are seriously the perfect filling for my grilled chicken and veggie spring rolls. Just in case you don’t already have grilled chicken and veggies in your refrigerator, let’s start with step one and grill up some veggies and chicken. I get my hubby to grill literally all the things so all I really have to do is chop, marinate and hand off the food.
I like to use a simple marinade on my chicken and veggies that incorporates fresh herbs, so I start by chopping up some fresh basil and mixing it together with olive oil, minced garlic and lemon. Then I simply pour my marinade over the top of my veggies and chicken and let the hubby do what he does, grilling it to perfection.
Once my chicken is cooked to an internal temperature of 165 degrees F (very important!) and my veggies are starting to soften but still have a crunch to them, the hubs removes them from the grill and hands things back over to me. After letting my chicken and veggies cool slightly (I don’t like burned fingers), prepping for my Grilled Chicken and Veggie Spring Rolls is as simple as slicing both my chicken and veggies into thin strips. After chopping more basil to add in with the chicken and veggies, I’m ready to start my spring roll assembly.
Now, this is where things get fun. Blue Dragon Spring Roll Wrappers make it so easy to create restaurant quality spring rolls right in my very own kitchen. If you’ve never worked with spring roll wrappers before, they feel kind of like crunchy paper. To soften them (because they need to be rolled up to hold in all those delicious ingredients), I place each wrapper individually into a bowl of warm water for 15 seconds. This softens the wrapper and gives it a slightly stretchy consistency.
Once I pull my Blue Dragon Spring Roll Wrapper out of the warm water, I gently pat any excess water off each side with a paper towel and then put it on a plate. This is where things really get fun. To create my Grilled Chicken and Veggie Spring Rolls, I layer on all of my fillings, starting with my fresh basil and topping it with onions, cabbage, zucchini, squash and carrots. I have found the most success by creating my stack of ingredients on the bottom third of the spring roll wrapper. After adding a few slices of chicken to the top of my veggies, it’s time to roll, baby roll!
While this is probably the most intimidating step for most people, it’s actually fairy simple once you get the hang of it. To make sure all my delicious fillings stay inside my Grilled Chicken and Veggie Spring Rolls, I simple fold in the two sides and fold up the bottom, creating the shape of an envelope. Then using my index fingers to hold the food in place, I roll up the spring roll from the bottom.
Thanks to the consistency of the Blue Dragon Spring Roll Wrappers, everything seals nice and tight while I’m rolling my Grilled Chicken and Veggie Spring Rolls so that once I have rolled them up completely, I’m left with the perfect finger food.
After repeating this process and filling all of my Blue Dragon Spring Roll Wrappers with grilled chicken and veggies, I slice a little more of my purple cabbage and add it to a serving plate, placing my spring rolls on top. Then the only thing left to do is pair my Grilled Chicken and Veggie Spring Rolls with the perfect dipping sauce. Thankfully Blue Dragon has me covered there as well with their Thai Sweet Chili Sauce.
It has just the right amount of heat to really complement this dish and just a touch of sweetness which makes the combined bite of spring roll and dipping sauce, perfection.
With my meal that combines leftover grilled veggies and chicken in a way that my family adores ready to serve, all that’s left to do is let everyone dig in to this flavorful dish that’s a fun new spin on dinner.
Every flavor in these Grilled Chicken and Veggie Spring Rolls meshes perfectly with the Thai Spicy Chili dipping sauce and thanks to Blue Dragon, putting this better-than-takeout dish on my family table is as easy as choosing the right products from Harris Teeter to really make it perfect.
Now it’s your turn. Head to Harris Teeter today to pick up your Blue Dragon products and transform tonight’s dinner into a culinary experience that’s unforgettable!
But wait! Do you want even more delicious ideas as well as tips and tricks on how to use Blue Dragon Spring Roll Wrappers? Of course you do, so head to the Blue Dragon website today for ideas, inspiration and more! Then don’t forget to pin this recipe for Grilled Chicken and Veggie Spring Rolls below to add it to your weekly meal plan ↓↓↓
Then tell me, what tasty creation will you be making for your family with Blue Dragon Spring Roll Wrappers?