Roasted Chicken Spring Rolls with Spicy Peanut Dipping Sauce

Categories: Asian

Ingredients

• Dipping sauce:
• 1 tbsp. toasted sesame oil
• 2 garlic cloves, minced
• 1 tbsp. grated ginger
• 2 tbsp. hot water, plus more as needed
• 1/2 cup creamy peanut butter
• Juice and zest of 1 lime
• 2 tbsp. soy sauce
• 1 tbsp. seasoned rice vinegar
• 1 tsp Sriracha
• 1 tbsp. hoisin sauce
• 2 tbsp. coarsely chopped roasted peanuts, for garnish
• Spring rolls:
• 1/4 lb. thin dried rice noodles
• 1/2 cup hoisin sauce
• 1 tbsp. Sriracha
• Twelve 8-inch round rice paper sheets, or as needed
• 12 small butter lettuce leaves, rinsed and dried, plus 2 cups julienned butter lettuce leaves
• 1/2 cup cilantro sprigs
• 2 cups 2 1/2 inch long strips reserved Oven-Roasted Chicken
• 1 large carrot, julienned
• 1 red bell pepper, seeded and julienned
• 2 green onions, thinly sliced diagonally
• 1/2 cup torn Thai basil leaves
• For serving:
• 2 limes, cut into wedges
• 1/4 cup cilantro sprigs

Directions

1. To make the dipping sauce, pour the sesame oil in a small saute pan and set over medium heat. Add the garlic and ginger and saute lightly until just fragrant, about 1 minute. Transfer to a blender and add the hot water, peanut butter, lime juice and zest, soy sauce, vinegar, Sriracha, and hoisin. Puree until smooth, adding a little extra hot water if necessary to keep the mixture moving. Transfer to a bowl and garnish with the chopped peanuts. Set aside.

2. To make the spring rolls, place the noodles in a small bowl. Add hot water to cover them and set them aside to soften, 10 to 12 minutes. Drain.

3. In a small bowl, combine the hoisin and Sriracha.

4. Have ready all the spring roll ingredients and a serving platter for the finished rolls. Fill a shallow pie dish with lukewarm tap water and submerge one rice paper wrapper for about 10 seconds to soften. Place the wrapper on a clean work surface. In the center of the wrapper, place a lettuce leaf to create a layer of protection. Place some shredded lettuce, a few cilantro sprigs, and 4 chicken strips on top. Lightly brush with the hoisin-sriracha mixture. Top with some noodles, then 3 pieces each cucumber, carrot and bell pepper, a sprinkling of green onion, and finally a pinch of torn basil.

5. Fold in both sides of the rice paper. Fold the top tightly over the filling to seal it in, then roll the filling over onto the wrapper to seal tightly, finishing the roll when the seam side is down. Roll as tight as you can without tearing, but don’t worry if the wrapper does tear. Save the filling and get another wrapper. After two or three times you will get it. Transfer the completed rolls to the serving platter. Repeat with the remaining wrappers and filling.

6. Serve the rolls with the spicy peanut dipping sauce, lime wedges and cilantro.

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