Chicken Beans Spring Rolls

Step 1

Heat a pot over medium heat, add rinsed pinto beans and 2 cup of water. Cover and simmer until cooked. Drain the water.

Step 2

In a bowl add cooked pinto beans, 2 tsp.lemon juice, cumin powder, ½ cup cilantro, salt and mix.

Step 3

Pour water in a bowl, large enough to dip a sheet of rice paper.

Step 4

Place a rice paper in the water and let it soak for 30 sec. Remove from the water, shake off the excess and place on a flat surface.

Step 5

Spoon beans mixture on the bottom 1/3 of the rice paper, top it with and spinach leaves (it’s better to use raw spinach, but feel free to sauté it with garlic if you like) and chicken.

Step 6

Gently pull the bottom of the rice paper over the filling, tuck the filling in and roll. Fold in the sides of the rice paper. Gently but tightly roll like a burrito.

Step 7

Prepare the dip: in a food processor add coconut cream, 2 tsp. lemon juice, mint leaves, ½ cup cilantro leaves, garlic and give a pulse. Season with salt to taste.

Step 8

Serve rolls with the dip you just created. Enjoy!