Fresh Spring Rolls with Grilled Chicken and Spicy Peanut Dipping Sauce Recipe

Name: Fresh Spring Rolls with Grilled Chicken and Spicy Peanut Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 thin sheets rice paper (or spring-roll skins); 1/4 pound rice vermicelli, soaked in hot water until tender (5 to 10 minutes) and drained; 2 cups thinly sliced leftover chicken; 1/2 cup fresh mint leaves, torn into large pieces; 6 scallions (white and green parts), trimmed, cut in half lengthwise if thick, then crosswise into 2-inch lengths; 1 red bell pepper, cored, seeded, and thinly sliced; 2 medium carrots, shredded; 1/2 cup peanut butter (preferably natural); 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 1/2 tablespoons Thai chili paste or 1/2 teaspoon Tabasco sauce; 1/4 cup water

Servings: persons

12 thin sheets rice paper (or spring-roll skins)
1/4 pound rice vermicelli, soaked in hot water until tender (5 to 10 minutes) and drained
2 cups thinly sliced leftover chicken
1/2 cup fresh mint leaves, torn into large pieces
6 scallions (white and green parts), trimmed, cut in half lengthwise if thick, then crosswise into 2-inch lengths
1 red bell pepper, cored, seeded, and thinly sliced
2 medium carrots, shredded
1/2 cup peanut butter (preferably natural)
1/4 cup soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons Thai chili paste or 1/2 teaspoon Tabasco sauce
1/4 cup water

1
1 Fill a large bowl with cold water.
2
Immerse 1 piece of rice paper in the water for about 5 seconds.
3
Set on a clean dish towel on a large work space and let rest until pliable, about 20 seconds; if its still tough, using your fingers, spread a little more water over it.
4
Top the rice paper with a small handful of noodles, some of the chicken, some mint, scallions, red pepper, and carrots.
5
Roll the rice paper away from you, tucking the edges into the center so the paper wraps the filling into a tight, rectangular bundle.
6
Set on a large platter and repeat with the remaining 11 sheets of rice paper and filling.
7
Place all the peanut sauce ingredients except the water in a food processor and process until combined.
8
With the machine running, add the water and process until smooth.
9
To serve, slice the rolls in half on the diagonal.
10
Set on a serving platter and serve with the peanut sauce for dipping.

1590

kcal

Calories

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 thin sheets rice paper (or spring-roll skins), 1/4 pound rice vermicelli, soaked in hot water until tender (5 to 10 minutes) and drained, 2 cups thinly sliced leftover chicken, 1/2 cup fresh mint leaves, torn into large pieces, and more.

Yes, Fresh Spring Rolls with Grilled Chicken and Spicy Peanut Dipping Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Spring Rolls with Grilled Chicken and Spicy Peanut Dipping Sauce

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