Fresh, crisp rolls packed with shredded chicken, julienned vegetables, and herbs. Paired with creamy peanut sauce for a delicious Asian-inspired light meal.
# What You'll Need:
→ Spring Rolls
01 - 8 rice paper wrappers
02 - 1 cup cooked chicken breast, shredded
03 - 1 cup carrots, julienned
04 - 1 cup cucumber, julienned
05 - 1 cup red bell pepper, thinly sliced
06 - 1 cup lettuce leaves, torn
07 - 1/2 cup fresh mint leaves
08 - 1/2 cup fresh cilantro leaves
09 - 2 green onions, sliced thin
→ Peanut Sauce
10 - 1/3 cup creamy peanut butter
11 - 2 tablespoons soy sauce (use tamari for gluten-free)
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon sesame oil
15 - 1/4 cup warm water
16 - 1 clove garlic, minced
17 - 1 teaspoon fresh ginger, grated
18 - 1 teaspoon Sriracha or chili sauce, optional
# How to Make It:
01 - Prepare all vegetables and herbs according to specifications. Arrange prepared ingredients on a serving platter for streamlined assembly.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable. Lay flat on a clean, damp kitchen towel.
03 - Position a small amount of lettuce, chicken, carrots, cucumber, bell pepper, mint, cilantro, and green onion along the bottom third of the softened wrapper.
04 - Fold the bottom edge over the filling, then fold in the sides and roll tightly like a burrito. Repeat with remaining wrappers and filling components.
05 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, warm water, garlic, ginger, and Sriracha if desired until smooth. Adjust water to achieve desired consistency.
06 - Serve spring rolls whole or halved with peanut sauce for dipping.
