Chicken Spring Rolls with Peanut Sauce

Total Time: 30 minutes

Yield: 10 spring rolls

Ingredients:

• 10 rice wrappers
• 1 cup cooked shredded chicken
• 1 Persian cucumber, julienned
• 1 medium tomato, sliced
• 1/4 carrot, sliced thin
• 3 whole green onions, julienned
• 1 cup lettuce, shredded
• 1/2 cup cilantro, chopped
• 1/2 cup Thai basil leaves
• 1 cup bean sprouts
• 1/3 cup smooth peanut butter
• 1 garlic clove, grated
• 2 Tbsp fresh lime juice
• 1 Tbsp soy sauce
• 1 Tbsp fish sauce (or more soy sauce)
• 1 tsp sugar
• 1/3 cup water

Related Product: 

Example of Spring Roll Rice Wrapper

Steps:

1. Fill a large bowl with warm water. Dip one rice wrapper into the water for 1 second to soften.

 
2. Lay rice wrapper flat on a work surface. Start laying down your more colourful fillings in the center in a row. I started with carrot, tomato and basil.

 
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3. Add a little bit of each one of the other fillings, leaving about 1.5 inches uncovered on each side.

 
4. Fold sides inward, then tightly roll the wrapper. It will stick to itself to seal. Repeat with the rest of the wrappers and fillings.

 

 
5. To make the dipping sauce, in a bowl, mix together the peanut butter, garlic, lime juice, soy sauce, sugar, and water until it's smooth. Add salt and pepper to taste. Serve with the rolls as a dip and enjoy!

 

 
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Lewissan
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June 24, 20170 found this helpful

yum!