chicken and peanut fresh rice rolls

Fresh rice rolls are easier to make than you might think and an excellent way to include more veggies in your diet. You need to have the ingredients prepped and ready to go before you start as well as the delicious peanut sauce for dipping. One tip: don't soak the rice papers in water for too long, it's mere seconds. Too long and they will become too soft and fall apart, they need to be pliable but not like jelly.

Prep Time25

Servings: rolls

Calories: 246kcal

Author: Lovoni

US Customary - Metric

1/4 cup chopped fresh cilantro, plus extra sprigs for garnish or mint
2 to 3 tablespoons sambal oelek Asian chili paste
2 teaspoons honey
9 8-inch (20cm ) rice paper rounds rice spring roll warpper
2 cups thinly shredded purple cabbage or green cabbage
2 small cucumbers, cut into long, thin strips seeds removed
1 large carrot, cut into very thin strips (use a shredding peeler for this)
2 cups shredded cooked chicken about 8 oz/226g
6 to 8 green onions (scallions), cut into long strips
1/2 cup chopped toasted peanuts or cashews

PEANUT DIPPING SAUCE

1/3 cup peanut butter smooth or crunchy (or cashew butter)
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon sambal oelek Asian chili paste

To make the dipping sauce:

Whisk all ingredients in a small bowl until well combined. Cover and set aside until ready to use.

To make the rice rolls:

Combine the cilantro, sambal and honey in a small bowl; set aside.
Place a rice paper round into a large pie plate half filled with warm water. Let it soak for 10 to 15 seconds or until just softened. Remove to a flat, smooth work surface. Arrange some cabbage, cucumber strips, carrot, chicken, green onion, peanuts horizontally across the rice paper round towards the bottom third.
Dollop a little of the cilantro mixture over the filling. Carefully, fold the bottom of the rice wrapper over the filling and secure firmly; fold in sides. Roll-up filling to enclose filling. Place on a serving plate & keep covered. Repeat with remaining rice rounds, cilantro mixture and filling. Cover loosely with plastic wrap and chill until ready to serve.
Cut each spring roll in half to serve. Serve with the peanut dipping sauce and cilantro sprigs. Makes 9.

Nutrition