Chicken Spring Rolls With A Peanut Dipping Sauce

These are fun to make and super healthy! Added bonus, they are way simpler to do than you may think!

You are going to want to make these again and again!

Enjoy xo Jen

INGREDIENTS:

FOR THE SPRING ROLLS:
2 pounds boneless chicken
3 Tablespoons grapeseed oil
3 cloves garlic, minced
2 teaspoons
1 tablespoon soy sauce
Fresh basil, mint or other herbs
Fresh lettuce, chopped
Carrots, celery, cucumbers, daikon radish or bell peppers, cut into thin strips
Rice paper, about 8 inches in diameter

FOR THE PEANUT DIPPING SAUCE:
1/2 cup Hoisin
1/4 cup Peanut Butter
1/2 teaspoon sesame oil, or to taste
2 teaspoons rice vinegar, or to taste
1 teaspoon fresh lime juice, or to taste (optional)
Sriracha Sauce
About 1/2 cup water

DIRECTIONS:
Make the dip and set aside: In a bowl, combine all dip ingredients except the water together

For the Chicken: In a large bowl, combine chicken, vegetable oil, sesame oil, garlic and soy sauce. Cover well and allow to marinate for about 20 minutes.

Heat frying pan on medium-high heat and cook chicken until fully cooked through and nice crispy outside edge. Slice in chicken in thin slices, about 1/4-1/2 inch wide for rolling.

MAKING THE ROLLS:
Gather chicken, vegetables, herbs, rice paper, board or surface to roll on,  and a large bowl of warm water

Gently dip each rice paper wrapper in warm water for a few seconds until damp. Don’t drown it lol! Place rice paper on a plate, or working surface, begin to add the fillings.

On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, herbs, chicken and vegetables.

Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.

Serve immediately with hoisin peanut dipping sauce.