Chicken Spring Rolls

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Chicken Spring Rolls

Yield 8 spring rolls

Enjoy the taste of takeout from your own kitchen with these crunchy chicken spring rolls! Preparation is made easier by using rotisserie chicken and precut veggies from the co-op. Serve for mealtime, snack time, or as a tasty app for your next gathering!

Ingredients

  • 4 oz. thin rice noodles (also called rice vermicelli), cooked according to package directions
  • 1 teaspoon toasted sesame oil
  • ¼ cup fresh mint leaves, finely chopped
  • 8 (8-inch) round rice paper wraps
  • 8 oz. rotisserie chicken, shredded
  • 8 oz. broccoli, thinly sliced
  • 1 red bell pepper, thinly sliced
  • ½ jalapeno pepper or peppadews, thinly sliced
  • 2 green onions, thinly sliced lengthwise into 3-inch strips
  • 2 oz. roasted peanuts, chopped
  • ¼ vegetable oil or coconut oil

For the dipping sauce*

  • ¼ cup San-J Thai peanut sauce
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon sesame oil
  • 1 Tablespoon maple syrup
  • 1 Tablespoon soy sauce

Instructions

Add the noodles to a medium bowl and toss with sesame oil. Whisk together the sauce ingredients and set aside.

Soak a rice paper sheet in warm water for about 5 to 10 seconds. Put the rice paper on a clean countertop. To the middle of the rice paper, place 1 oz. chicken, broccoli, red bell pepper, jalapeno pepper, a sprinkle of mint, and a few green onion strips. Add about ¼ cup of the noodle mixture on top, then sprinkle with 1 Tablespoon of crushed peanuts.

Carefully roll like a burrito. Pull the wrapper over the top, tuck in the sides, and continue to roll. You want it reasonably tight, but not tight enough to break the wrap. Be gentle, but firm.

Place a large skillet over medium high heat, then add the oil. When the oil is hot, place the spring rolls seam side down and brown for 4-6 minutes, until golden and crispy. Continue browning on all sides. Remove from pan and serve with dipping sauce.

Notes

*If preferred, you can use the San-J peanut sauce itself as the dipping sauce without the add-ins.