Sesame Chicken and California Wild Rice
Preheat oven to 475 degrees.
In a large bowl, whisk together the sesame oil, soy sauce and hot sauce. Add the chicken and toss to coat.
Pour out into a large skillet and cook on medium high heat, stirring often, for 5 minutes or until chicken is opaque.
Remove from heat, add the bok choy and stir until bok choy has wilted. Add the rice and avocado, then stir again.
Working in batches, set 4 of the spring roll wrappers onto a flat surface. Add equal amounts of the chicken and rice mixture (about 3 or 4 tablespoons) to the bottom center of each wrapper. Fold the end of the wrapper closest to you over the mixture, tucking in the left and right sides until fully wrapped. Place seam-side-down on a large baking sheet. Continue to do this for the remaining ingredients.
Brush rolls with olive oil and bake for 5-10 minutes or until golden brown.
The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:
Tropical wild rice medley salad
Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice