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Chicken Spring Rolls

Chicken Spring Rolls Recipe

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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 round rice paper wrappers
  • 2 cups shredded cooked chicken
  • 2 oz thin rice vermicelli noodles
  • 1 cup shredded carrot
  • 1 cup julienned cucumber
  • 8 butter or Boston lettuce leaves
  • ¼ cup fresh mint leaves
  • ¼ cup fresh cilantro leaves
  • ¼ cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • Juice of 1 lime (about 2 tbsp)
  • 1 garlic clove, minced
  • 1 tsp sriracha
  • 2 to 3 tbsp warm water

Method
 

  1. Soak the 2 oz vermicelli noodles in boiling water for 3 to 4 minutes, then drain, rinse, and set aside.
  2. Whisk the peanut butter, hoisin, soy sauce, lime juice, garlic, and sriracha until smooth, then add warm water 1 tbsp at a time to thin.
  3. Dip one rice paper wrapper in warm water for 10 seconds, lay it flat, and layer lettuce, noodles, chicken, carrot, cucumber, and herbs in the lower third.
  4. Fold the bottom over the filling, fold in the sides, then roll up snugly. Repeat and serve right away with the dipping sauce.

Notes

These rolls can be made a few hours ahead. Wrap each one tightly in plastic wrap to keep the wrappers soft and prevent them from sticking together.