Chicken Spring Rolls with Creamy Peanut Sauce
8 and more
Portions
20 min
Prepping
20 min
Cooking
Recipe
Easy
Ingredients
- 12 rice paper wrappers
- 45 ml (3 tbsp) soy sauce
- 30 ml (2 tbsp) sesame oil
- 15 ml (1 tbsp) honey
- 1 garlic clove, finely chopped
- 2 carrots, cut into matchsticks
- 3 Lebanese cucumbers, cut into matchsticks
- 150 g rice vermicelli noodles
- Fresh cilantro leaves
- Sesame seeds
For the peanut dipping sauce
- 120 ml (½ cup) peanut butter
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) sambal oelek
- 15 ml (1 tbsp) honey
- Juice of 1 lime
- 60 ml (¼ cup) water
Directions
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- In a bowl, mix the soy sauce, sesame oil, garlic, and honey. Add the chicken thighs and let them marinate briefly.
- Heat a bit of oil in a skillet over medium heat. Cook the marinated chicken until golden and fully cooked through. Set aside and let cool slightly, then slice into thin strips.
- Place the vermicelli noodles in a bowl. Pour boiling water over them and let sit for about 3–4 minutes (or according to package instructions). Drain and rinse under cold water to stop the cooking process. Set aside.
- In a bowl, combine the peanut butter, soy sauce, sambal oelek, honey, lime juice, and water. Stir until smooth. Add more water if you prefer a thinner consistency.
- Fill a large bowl with warm water to soften the rice paper wrappers.
- Dip one rice paper wrapper in the warm water for 2–3 seconds—just enough to soften it, but not too long or it will become too fragile.
- Place the softened wrapper on a damp kitchen towel or clean surface.
- On the bottom third of the wrapper, layer a small amount of rice noodles, a few carrot and cucumber sticks, some chicken strips, sesame seeds, and fresh cilantro leaves.
- Fold in the sides of the wrapper, then roll it tightly from the bottom up to form a neat spring roll.
- Repeat with the remaining wrappers and ingredients.
- Enjoy the fresh spring rolls with the peanut dipping sauce on the side.