3 chicken breasts
1/4 cup coconut aminos
2 cloves garlic, minced
1 teaspoon grated ginger
8 white cabbage leaves
1 teaspoon coconut oil
2 medium carrots, julienne
2 spring onions, julienne
1 large cucumber, julienne
1/4 cup cilantro, chopped
Place the chicken breasts in a bowl. Whisk together the coconut aminos, garlic and ginger, and pour the mixture over the chicken. Refrigerate until ready to cook.
Meanwhile, blanch the cabbage leaves in boiling water for 1 minute. Run under cold water to cool, pat dry and set aside.
Heat the coconut oil in a pan over high heat, and add the chicken. Cook for 5 minutes per side, or until cooked through. Remove from the pan and shred with two forks. Set aside.
Assemble the spring rolls. Place a cabbage leaf on a work surface, and top with 1/8 of the carrots, spring onions, cucumber and cilantro. Top with 1/8 of the chicken, and roll like a burrito.
Chill until ready to serve.