Fresh Spring Rolls with Tre Stelle® Feta and Chicken

Thanks to our blogger, this recipe hits the mark with this refreshing, chilled Asian style fresh spring roll.
My Favs

Cheese: Feta   Course: Shareables

Makes 8 rolls


1 pkg | 225 g
rice vermicelli noodles

2 chicken breast halves, boneless, skinless, cooked and cut into bite-sized pieces

1 cup | 30 g
fresh baby spinach, stems removed

2 medium carrots, peeled and julienned

1/2 english cucumber, peeled and julienned

1 medium red pepper, julienned

1 cup | 150 g Tre Stelle® Feta Cheese, crumbled

8 large sheets rice paper

1 cup | 250 mL
prepared tzatziki


Store-prepared rotisserie chicken works well in this recipe


Bring a large pot of water to boil; add the vermicelli noodles and remove from heat, stir carefully and let stand for 3 – 4 minutes. Rinse well with cold water and set aside to drain.

To assemble - layer your filling ingredients in the following order spinach, vermicelli, chicken Feta Cheese, tzatziki, carrots, cucumber and red pepper.

Fill a medium bowl with warm water. Dip rice paper in water for approximately 10 seconds or until rice paper becomes completely moistened. Lay wrapper on a work surface and layer the filling ingredients on the edge of the wrapper closest to you. Carefully pull away the edge of the wrapper from the work surface and roll over the filling. Roll away from you and tuck in the filling toward you to keep the roll tight. Cut into halves, serve whole or cut into 2” bite-sized pieces and serve.


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