1 TBS avocado oil

1 Lb chicken breast, chopped small

1 garlic clove, minced

1 slice fresh ginger minced, or 1/4 tsp ground

2 green onions, thin sliced

1 red pepper, seeded and diced

6 large mushrooms, finely chopped

1 stalk celery, halved lengthwise and finely chopped

handful of fresh bean sprouts

1 head iceberg lettuce, romaine, or endive OR 12 rice paper spring rolls wrappers

plum sauce ( for dipping or sauce of your choice)


1/8 cup avocado oil

1/8 cup tamari

1 tbs ketchup

1/2 Tbs apple cider vinegar such as BRAGGS

1/4 tsp ground pepper

1 clove garlic minced



1. whisk together all sauce ingredients in a small measuring cup and set aside.

2. Heat avocado oil in a large frying pan on medium-high heat. when hot, add chicken, garlic, ginger and green onions.  Saute until chicken is browned and cooked through.  Add red pepper, mushrooms and celery, then stir in sauce.

3. If sauce is too thin combine 1 Tbs cornstarch with 2 Tbs cold water in a small bowl and stir into sauce in pan to make it thicker.

4. serve the meat in lettuce cups or as I love it wrapped in rice paper:  soak rice paper in a shallow dish with warm water just until pliable. About 10 seconds. Remove to try surface and scoop 2 Tbs meat mixture onto the center of the rice paper. Fold up bottom, fold in sides, then roll up to close completely.  place on paper towel until all of your rolls are complete.  this absorbs moisture and helps them crisp up nicely in the oven.  Place on greased parchment paper lined baking sheet.

5. Bake at 400 degrees for 20-25 minutes turning once after 10 minutes. serve with sauce for dipping.  This is a great appetizer or entree.