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 […]
Ingredients
Ingredients List:
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
Spicy Peanut Sauce
- 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
Preparation
- Cook the Chicken Place raw chicken breasts in a medium pot and cover them with cold water. Season the water generously with salt. Set the pot on the stove over medium-high heat and bring it to a boil. Once boiling, reduce the heat to medium and simmer until the chicken is fully cooked, reaching an internal temperature of 165°F, approximately 10–15 minutes depending on the thickness of the breasts. Remove the chicken from the pot and transfer it to a medium bowl. Allow it to cool until it is comfortable to handle, then shred the chicken using two forks or a hand mixer.
- Assemble the Spring Rolls Fill a shallow bowl or deep plate with approximately 1 inch of warm water. Working with one rice paper wrapper at a time, submerge the wrapper in the water for about 10 seconds; it should remain slightly firm yet pliable enough to handle. Lay the softened wrapper flat on a nonstick surface, such as a metal baking sheet. In the center of the wrapper, place a small handful of mixed greens. Layer shredded chicken, sliced red bell pepper, cucumber, carrots, and green onion on top of the greens, then sprinkle with fresh cilantro. Fold the lower edge of the rice paper over the filling. Fold in the left and right sides toward the center, then roll forward tightly, as you would a burrito, to seal the spring roll. Repeat the process with the remaining wrappers and filling ingredients.
- Make the Peanut Sauce & Serve Prepare the peanut sauce by whisking together all designated ingredients in a bowl until smooth and fully incorporated. If the sauce is too thick, add a small amount of water gradually until it reaches a thick, creamy, yet pourable consistency. Serve the assembled spring rolls immediately, accompanied by the peanut sauce for dipping.