Ingredients
- Green Goddess Dressing
- ½ cup olive oil mayonnaise
- ⅓ cup packed fresh basil
- ⅓ cup packed fresh parsley
- ⅓ cup buttermilk
- 2 scallions, chopped
- 1 tablespoon fresh lemon juice
- 1 anchovy fillet or ½ teaspoon anchovy paste
- 1 small clove garlic
- ¼ teaspoon kosher salt
- Black pepper to taste
- Spring Rolls
- 1 (24-ounce) bag Just Bare Lightly Breaded Chicken Bites
- 8 rice spring roll papers
- 3 cups shredded savoy cabbage
- 1 english cucumber, julienned
- 1 bunch green onions, cut into 3-inch pieces, then thinly sliced lengthwise
- 1 bunch fresh cilantro
- 1 (.75 ounce) package fresh basil
- 1(.75 ounce) package fresh mint
Instructions
Green Goddess Dressing
- Add everything to the bowl of a blender, secure lid and purée until smooth, about 1 minute, scraping down sides of bowl as needed.
- Season dressing with black pepper and additional salt as needed.
Spring Rolls
- Cook Chicken Bites in air fryer according to package directions.
- Meanwhile, blend up the dressing and prep the spring roll ingredients.
- To assemble, fill a large bowl with warm tap water. Working with 1 sheet of rice paper at a time, soften paper by soaking in water until slightly pliable, 10–20 seconds. Gently lift paper from water and transfer to a plastic cutting board or plate and lay flat.
- On bottom third of paper, arrange a small layer of cabbage followed by a few strips of cucumber, scallions, and cilantro. Top with two leaves each basil and mint. Arrange 3 chicken bites in a line above pile of veggies.
- Fold left and right sides of paper over filling, then lift bottom edge of paper up and over filling, gently tuck towards you to secure, then roll to close. Transfer to a serving platter and repeat with remaining rice papers and filling. Cover spring rolls with a damp paper towel until ready to serve.