Tarragon Chicken Adobo and Brie Spring Rolls

Chicken adobo cooked in red wine vinegar + red wine and tarragon.

This was simmered for about 6 hours until the meat literally fell off all the bones, shredded up some more and left in the fridge with a little sauce overnight to suck more of the flavor in.

Then, we put them in lumpia wrappers and with a bit of brie and voila- spring rolls.

The sauce was used as a dipping sauce along with organic wild honey.

60 rolls. Gone in 60 seconds.