2(6 to 8 ounces each)boneless skinless chicken breast halvethinly sliced lengthwise
1teaspoontoasted sesame oil
1/2teaspoonred pepper flakes
vegetable oilfor pan
Prepare all the vegetables and place them in separate bowls for assembly.
For the Dressing
In a small bowl. Whisk together the rice vinegar, sugar, and sesame oil and set aside.
For the Dipping Sauce
In another small bowl, whisk together the mayonnaise, lime juice with a little Sriracha; taste and add more hot sauce if needed.
Assemble the Rolls
Fill a pie pan or other shallow dish with very warm water. Submerge one of the spring roll wrappers in the warm water until softened but still slightly stiff, 15 to 25 seconds. (If you wait until it is entirely softened, it’s more likely to tear when you assemble the rolls.)
Lay the softened wrapper on your work surface. Quickly lay a few pieces of red bell pepper, yellow bell pepper, carrot, and cabbage in the lower-middle of the wrapper. Top with a small pile of microgreens on top. Sprinkle a spoonful of the rice vinegar dressing over the vegetables.
Fold the sides of the wrapper over the filling, then roll it up, starting at the bottom. Repeat with filling and rolling the remaining spring rolls. Set aside and repeat.
Serve right away with the Sriracha-mayo dipping sauce.
In a bowl, toss chicken with sesame oil, soy sauce, garlic, and 1/4 teaspoon of the red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.
In a nonstick skillet on medium heat. Drizzle with oil. oil and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers warm and Enjoy!