Heat coconut oil in a pan; add garlic, onion, carrot and meatless chicken. Once meatless chicken has thawed add sauce and red pepper flakes then cook until chicken is firm. Let cool until ready for assembly. Assemble by placing 2 tablespoons of filling with one meatless strip in wrapper and tightly fold. Paint a little water along the edge and close it up. Heat plenty of coconut oil in the pan, add the rolls and cook them for about 1 minute or until both sides are golden brown. Serve with you favourite vegan dipping sauce.
1 Pkg. of Sol Cuisine Smoky Chipotle Tinga Meatless Chicken
1 Pkg. of spring roll wrappers (Use rice paper for gluten free option)
Red pepper flakes
2 cloves of garlic (minced)
1 onion (chopped)
1 carrot (shredded)
Favourite vegan dipping sauce