Pesto Chicken Spring Rolls with Sweet Chili Mayo

Pesto Chicken Spring Rolls with Sweet Chili Mayo

Prepare yourself for an explosive blend of flavors with these spring rolls! With a subtle taste of pesto and sweet chili and an added pop of color from the shredded carrots, they will definitely be a welcome addition to your Rosh Hashanah table — and all year round. Yehi ratzon sheyirbu zechuyoseinu.

YIELDS 10 SPRING ROLLS

• 5 Tbsp pesto, divided
• 1 lb (450 g) chicken cutlets, finely diced
• 1 medium-large red onion, finely diced
• 2 cloves garlic, crushed
• 2 Tbsp sweet chili sauce
• 2 Tbsp low-sodium soy sauce
• 1 tsp dried basil
• 1 carrot, grated
• ¹⁄₂ cup cooked quinoa (see tip)
• 10 spring roll wrappers

SWEET CHILI MAYO

• ¹⁄₂ cup mayonnaise
• ¹⁄₄ cup sweet chili sauce
• 1 Tbsp lime juice
• pinch of salt

Place 3 Tbsp pesto into a medium-sized bowl. Add diced chicken and toss to coat completely. Set aside to marinate for at least 10 minutes or overnight.

Heat remaining 2 Tbsp pesto in a large frying pan over medium-high heat. Add onions and garlic. Cook, stirring, for 3–5 minutes, until the onions soften. Add diced chicken pieces and cook, stirring occasionally, for 3–5 minutes, until the chicken is cooked through. Stir in the sweet chili sauce, soy sauce, and basil. Bring mixture to a boil. Remove from heat.

Add quinoa and shredded carrots to the chicken mixture. Stir until combined.