Chicken Summer Rolls

I've been so busy the past couple of months that taking the time to prep my lunch for the week has been on the back burner. I knew I needed to stop eating out when I realized I ate cheese pizza for lunch every day last week and the guys at the pizzeria started calling me "Cheese Pizza Girl." Summer rolls are easy to make and customizable. So if you don't have any shrimp on hand, like in my case, you can add leftover chicken. Same goes for veggies.

INGREDIENTS 1/4 c. shredded chicken 2 scallions, sliced 1 medium cucumber, thinly sliced 1/4 c. shredded carrots 4 rice paper wrappers fresh spinach fresh cilantro Soy sauce for dipping

LET'S DO THIS 1. Fill a medium bowl with warm water. Dip one wrapper in warm water for 10 seconds or until soft, then carefully place flat on a wet surface. 2. Place veggies and chicken in a thin row about 2 inches in from the wrapper edge. 3. Form the roll by tucking one side of the wrapper over the pile of veggies and chicken, turn the sides inwards, and complete the roll from bottom to top to seal. 4. Repeat with the remaining wrappers. Enjoy!