Chicken Spring Rolls with Spicy Peanut Sauce
These fresh chicken spring rolls are perfect no matter the occasion. Prep these ahead of time for an easy grab-n-go lunch or pack for a nice picnic at the park. After all, spring is right around the corner and the weather is getting nice! Just when think this recipe can’t get any better, wait until you try the spicy peanut sauce for dipping – yum. We promise this recipe is a must.
We love this recipe because it is incredibly versatile to suit your taste! Simply switch up the type of protein or vegetables and you have a brand new dish. Tacoma Boys has everything you need for these light and fresh spring rolls. If you have any questions, don’t hesitate to ask and we will lead you in the right direction!
Ingredients
Time
30 m
3-4 servings
Cals
cals
Spring Rolls
- 2 large chicken breasts (approximately 1 pound)
- 2 cups mixed greens
- 1 red bell pepper, sliced thin
- 1 medium cucumber, sliced into matchsticks
- 3 medium carrots, sliced into matchsticks
- 3-4 green onions, sliced thin lengthwise
- ¼ cup cilantro, roughly chopped
- 10-12 sheets rice paper wrappers
- 3 tbsp creamy peanut butter
- 2 tbsp coconut aminos
- ½ tsp sesame oil
- ½ tbsp honey
- ½ tsp rice vinegar
- ½ lime, juiced
- 1 tsp sriracha or hot sauce
- 1 small garlic clove, minced
- ½ tsp ginger, minced or grated
- Water to consistency
Directions
Cook the chicken.
Cook the chicken: Place raw chicken breasts in a medium pot and cover with cold water. Season the water with salt. Place the pot on the stove and bring to a boil. Once boiling, reduce heat to medium and simmer until chicken is cooked through to an internal temperature of 165º, approximately 10-15 minutes depending on the thickness of the chicken breasts. Remove chicken from the pot and set in a medium bowl. Allow to cool to touch, then shred the chicken with forks or a hand mixer.Assemble the spring rolls.
Fill a shallow bowl or deep plate with approximately 1 inch of warm water. Working one at a time, assemble the spring rolls. Submerge rice paper wrapper into water for about 10 seconds. The wrapper should be still firm, but slightly pliable enough to work with.Lay rice paper wrapper flat on a nonstick surface (like a metal baking sheet). In the center of the wrapper, lay a few pieces of mixed greens. On top of the mixed greens, place shredded chicken, sliced red bell pepper, cucumber, carrots, and green onion. Sprinkle cilantro on top.Fold the lower edge of the rice paper over the mixture in the center. Then fold in the sides of the rice paper and roll forward like a burrito. Repeat with remaining rice paper wrappers and ingredients.Make the peanut sauce & serve.
Make the peanut sauce: Whisk together all the ingredients for the peanut sauce until well incorporated and smooth. A small amount of water may be necessary to thin the sauce to desired consistency. It should be thick and creamy but pourable.
