Crisp rice paper rolls with shredded chicken, julienne vegetables, and fresh herbs. Paired with a tangy peanut dipping sauce.
# 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 - 0.5 cup fresh mint leaves
08 - 0.5 cup fresh cilantro leaves
09 - 2 green onions, sliced thin
→ Peanut Sauce
10 - 0.33 cup creamy peanut butter
11 - 2 tablespoons soy sauce
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon sesame oil
15 - 0.25 cup warm water
16 - 1 clove garlic, minced
17 - 1 teaspoon fresh ginger, grated
18 - 1 teaspoon sriracha or chili sauce, optional
# Method:
01 - Julienne carrots and cucumber, slice bell pepper thinly, tear lettuce leaves, chop mint and cilantro, and slice green onions. Arrange all prepared vegetables and herbs on a platter for efficient assembly.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable and soft. Lay flat on a clean, damp kitchen towel.
03 - Layer 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 up tightly like a burrito. Repeat with remaining wrappers and fillings until all are assembled.
05 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, warm water, minced garlic, grated ginger, and sriracha if using until smooth. Adjust water content to achieve desired consistency.
06 - Serve spring rolls whole or sliced in half with peanut sauce for dipping. Consume immediately for optimal texture.
