Southwest Summer Rolls
This summer roll recipe requires an act of timing and skill, involving round rice paper wrappers, delicious fresh vegetables and Marzetti® Southwest Ranch Veggie Dip.
Ready In: Minutes
Prep Time: 40 Minutes Cook Time: Minutes
Place the Marzetti® Southwest Ranch Veggie Dip into a re-sealable bag. Snip one end off the bag.
Place all of the filling ingredients on plates.
Dampen a clean cotton kitchen towel and place on a work surface.
Fill a pie plate with hot tap water. Completely submerge one wrapper in the water allowing it to become pliable, about 15 to 20 seconds. Remove the wrapper from the water and transfer it to the towel. Quickly place chicken strips, cilantro, scallions, cucumber, carrots and avocado into the center of the wrapper, leaving a one-inch boarder around the wrapper. Pipe some dip onto the chicken and vegetables.
Roll up the filled wrapper like a burrito. Place the assembled wrappers seam side down into a piece of Boston lettuce. Transfer to a platter. Repeat the process with the remaining wrappers and ingredients. Serve rolls with extra dip.
(Note: you may need to change the water several times as it is best to work with hot tap water.)