Preparation time | 35 min |
Cooking Time | 30 min |
Ready In | 1 h 5 min |
Level of Difficulty | Easy |
Servings | 6 |
Ingredients
Thai Peanut Sauce½ cup peanut butter smooth2 Tbsp. soy sauce Tamari or gluten-free2 Tbsp. brown sugar honey or coconut sugar1 Tbsp. rice vinegar or lime juice1 clove garlic finely minced½-1 tsp. Sriracha sauce to taste3-6 Tbsp warm waterChicken Spring Rolls1 bunch uncooked (dry) bean thread noodles or vermicelliWater for boiling the noodlesFOR THE CHICKEN:2 boneless skinless chicken breasts cut in small pieces1/4 teaspoon granulated garlic1/4 teaspoon onion powder1/4 teaspoon ground black pepperFOR THE FRESH SPRING ROLLS:1 package of 12 (12-ounces) spring roll wrappers2 cooked boneless skinless chicken breasts cut in small pieces2 cups cooked Bean Thread Noodles1 bunch bronze leaf lettuce2 cups fresh bean sprouts1 bunch cilantro1 medium size zucchini thinly sliced into 4 inch long strips1 cup of small broccoli florets coarsely chopped3 green onions thinly sliced into 4 inch long strips2 to 3 medium size carrots thinly sliced into 4 inch long strips
Directions
Thai Peanut Sauce
- Add all ingredients, except for the water, to a medium-sized bowl.
- Whisk until well smooth and well combined.
- Slowly add in warm water 1 tablespoon at a time to help thin it out.
- This recipe makes roughly ¾ cup of sauce, or 12 tablespoons. Serve sauce with Fresh Spring Rolls and enjoy!
Chicken Spring Rolls
- FOR THE NOODLES:
- In a medium size sauce pan, boil water and add the bean thread noodles. Stir them up a bit and cook for about 5 minutes or until the noodles are soft, slippery, and translucent.
- When the noodles are done, rinse them in cold water. Set aside.
FOR THE CHICKEN:
- Heat a skillet on medium heat and add olive oil.
- To the pan add the cut pieces of chicken, granulated garlic, onion powder and pepper. Stir together.
- Continue to cook the chicken while stirring so the chicken cooks evenly.
- Cook until the chicken is completely cooked through and slightly browned (about 10 minutes or more depending on the size of the pieces). Set aside for a moment.
FOR THE FRESH SPRING ROLLS:
- For the Wrappers - Fill a large shallow bowl with hot water (hot tap water should be fine).
- Put the edges of a spring roll wrapper in the hot water. Then, put the entire spring roll wrapper in the hot water until it starts to get soft (about 20 seconds).
- Lay the spring roll wrapper on a large plate.
- Filling the Wrappers - Set out all of the ingredients by the spring roll wrapper. Lay a piece of lettuce on the spring roll wrapper just under the middle of the wrapper.
- Then top the lettuce with small portions of the bean thread noodles, bean sprouts, cilantro, zucchini, broccoli, and green onion.
- Rolling the Wrappers - Roll the wrapper once, just over the veggies. Then fold over one side of the wrapper in about 1 inch. Then fold over the other side of the wrapper in about 1 inch.
- Next, add a couple pieces of the carrots and chicken (browned side down).
- The bottom of the wrapper will be a “window†that will show off the pretty colors.
- Gently roll the wrapper tightly over the chicken and carrots.
- Continue rolling the wrapper to form the spring roll. Repeat this process for the remaining spring rolls.
- The spring roll can be served whole or cut in half diagonally.