Crisp wrappers filled with shredded chicken, julienned vegetables, and fresh herbs, paired with tangy peanut sauce for dipping.
# Components:
→ 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 - Prepare all vegetables and herbs as directed. Arrange on a platter for easy assembly.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until just soft and pliable. Lay flat on a clean, damp kitchen towel.
03 - Place a small amount of lettuce, chicken, carrots, cucumber, bell pepper, mint, cilantro, and green onion along the bottom third of the 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.
05 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, warm water, garlic, ginger, and Sriracha until smooth. Adjust water for desired consistency.
06 - Serve spring rolls whole or sliced in half, with peanut sauce for dipping.
