You can put chicken, veggies or literally anything you want in these fresh spring rolls. They are quite filling, healthy and can be made hours in advance without the oven or any special kitchen equipment.
Technique tip: Assemble 2 or 3 rolls at a time so that the wrapper has time to hydrate as you add the fillings before you roll them up. Also, look for wrappers that contain both rice flour and tapioca starch in the ingredients which yield stronger (aka easier to handle) and chewier wrappers.
Swap option: Swap shrimp for the chicken and/or use other types of vegetables for the filling.
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon chile-garlic sauce
- 3 tablespoons fresh lime juice
- 1/4 cup water
- 12 leaves butter lettuce
- 4 cooked chicken thighs, sliced
- 1 seedless cucumber, cut into thin matchsticks
- 2 carrots, peeled and cut into thin matchsticks
- 12 rice paper wrappers (22 centimeters in diameter)
For the peanut sauce:
In a medium mixing bowl, whisk all of the ingredients, except for the water, until smooth. Whisk in a little water at a time, until sauce is a pourable consistency.
For the spring rolls:
1. Fill a large pie dish with lukewarm water and set out a clean cutting board.
2. Submerge each rice paper wrapper in the water entirely and let excess drip off. Place the wrapper on the cutting board. Add 1 piece of each ingredient to the lower half of the wrapper (roll up the lettuce and place on top last). Carefully roll the wrapper like you would a burrito.
3. Repeat with remaining wrappers and ingredients. Serve with the peanut sauce.