I’ve made this filling both for tacos and for spring rolls. My husband is not such a huge fan of papaya but it really works with this flavor combination. It adds some sweet to the savory and cools down the bigger flavors from the cumin and chili paste leaving a hint of tropical flavor. A great option for guests, dinner, or an afternoon snack.
4 boneless skinless chicken breasts cut into thin strips (vegetarians can substitute tofu)
1 medium white onion, sliced
2 red peppers cut into strips
1/4 cup extra virgin olive oil
2 cloves garlic, minced or grated
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon chili garlic paste (or 1/4 teaspoon red pepper flakes)
12-16 sheets brown rice paper
2 cups mixed baby greens or chopped lettuce
1/4 cup parsley leaves
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 papaya cut into strips
tamari for dipping
Heat up the olive oil in a deep skillet on high heat. Add the onions and peppers and saute until the onions just begin to brown. Add the chicken, garlic, salt, pepper, cumin, chili paste, and coriander. Cook for 5-10 minutes until the chicken is cooked through. Set aside to cool.
To make the spring rolls: Dip a sheet of rice paper in warm water and spread on a dry plate. Add a layer of greens, a few leaves of parsley, 2 strips of chicken with onions and peppers, and one strip of papaya. Fold the right and left sides of the rice paper inwards. Fold the bottom of the rice paper over the filling and roll upwards (the rice paper will stick to itself to seal the spring roll).