Chicken Spring Rolls
Spring Rolls are a huge hit at my house. Besides us loving them, I think that we have friends that wait for dinner invites in the hope of getting these. I make a few variations but this recipe is for Chicken Spring Rolls. If you like fresh herbs like cilantro and basil, you will love this dish. It’s light and refreshing and a bit addictive with the sweet, sour, salty taste of the dip. I used grilled chicken that I prepared specifically for this recipe but you can use store bought rotisserie to save some time.
This recipe is perfect for those hot days where you don’t want to heat up your kitchen. Let me know (in the comments below) if you love it as much as we do.
The ingredients
The dip ingredients
Smooth and creamy
Everything prepped for wrapping
Wet the rice paper and add the filling
Fold the sides
Roll over
Ready for the next one
Serve with dipping sauce
- 1 carrot julienned
- 2 cups of sliced red cabbage
- 3 cups basil
- 2 cups cilantro
- 2 lbs grilled chicken breast sliced (recipe below)
- 12 or 24 rice paper leaves
- ¼ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 squirt sriracha
- Wet one or two sheets of rice paper. If using two, stack on top of each other
- Add a bit of cabbage, carrots, chicken, basil and cilantro. Wait until paper is softened and bendable about 30 seconds
- Roll following pics above
- To prepare the sauce, whisk together peanut butter, rice vinegar, soy sauce, sesame oil, honey and sriracha
- 2 lbs chicken breast cut thin like cutlets
- 1 clove garlic minced
- 1 teaspoon powdered ginger
- 3 tablespoons oil
- 2 tablespoons worchestershire sauce
- Mix all the ingredients together
- Grill on high heat for 3 minutes on each side
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