Fresh Rolls with Peanut Sauce
Fresh Rolls with Peanut Sauce
Ingredients
For the Fresh Rolls
- 1 1/2 cups shredded chicken, cooked, can be leftover or rotisserie
- 1 1/2 cups cabbage, shredded
- 1 mini cucumber, julienne cut
- 1 carrot, julienne cut
- 1/2 red bell pepper, julienne cut
- 2 green onions, thinly sliced
- 12 rice paper wrappers, 8 1/2-inch or 9-inch diameter
For the Peanut Sauce
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1/4 teaspoon fish sauce
- 1/4 teaspoon sesame oil
- 2 tablespoons water
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon sesame seeds, plus more for garnish
- 1/2 teaspoon sriracha, optional, or to taste
Instructions
- 1
Prepare all the fresh roll ingredients: In a large mixing bowl, combine the shredded chicken, shredded cabbage, julienned cucumber, julienned carrot, julienned red bell pepper, and sliced green onions. Toss gently to mix. Set aside.
⏱️ 15 min00
- 2
Prepare the peanut sauce: In a small bowl, combine the creamy peanut butter, soy sauce, rice vinegar, honey, minced garlic, fish sauce, sesame oil, water, fresh lemon juice, and 1 teaspoon of sesame seeds. Whisk thoroughly until the sauce is smooth and well combined. If the sauce is too thick, add a tiny bit more water, 1/2 teaspoon at a time, until desired consistency is reached. If using, stir in the sriracha now.
⏱️ 5 min00
- 3
Set up your rolling station: Fill a shallow dish (larger than your rice paper wrappers) with room temperature water. Have your prepared chicken and vegetable mixture, rice paper wrappers, and a clean, damp surface (like a cutting board or large plate) ready.
⏱️ 2 min00
- 4
Assemble the fresh rolls: Take one rice paper wrapper and briefly dip it into the water for about 10-15 seconds, just until it's pliable but not overly soft. It will continue to soften as you work. Carefully lay the softened wrapper flat on your damp surface.
⏱️ 1 min00
- 5
Fill and roll: Place about 1/4 to 1/3 cup of the chicken and vegetable mixture in a line across the center of the bottom third of the wrapper, leaving space on the sides. Fold the bottom edge of the wrapper tightly over the filling. Then, fold in the left and right sides. Finally, roll the wrapper up tightly from the bottom to the top, creating a snug roll. Repeat with the remaining wrappers and filling.
⏱️ 15 min00
- 6
Serve: Arrange the fresh rolls on a platter. Garnish the peanut sauce with a sprinkle of extra sesame seeds, if desired. Serve immediately with the prepared peanut dipping sauce.
⏱️ 2 min00
Kitchen Tools
Nutrition Facts (per serving)
Fresh Rolls with Peanut Sauce
Ingredients
For the Fresh Rolls
- 1 1/2 cups shredded chicken, cooked, can be leftover or rotisserie
- 1 1/2 cups cabbage, shredded
- 1 mini cucumber, julienne cut
- 1 carrot, julienne cut
- 1/2 red bell pepper, julienne cut
- 2 green onions, thinly sliced
- 12 rice paper wrappers, 8 1/2-inch or 9-inch diameter
For the Peanut Sauce
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1/4 teaspoon fish sauce
- 1/4 teaspoon sesame oil
- 2 tablespoons water
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon sesame seeds, plus more for garnish
- 1/2 teaspoon sriracha, optional, or to taste
Instructions
- 1
Prepare all the fresh roll ingredients: In a large mixing bowl, combine the shredded chicken, shredded cabbage, julienned cucumber, julienned carrot, julienned red bell pepper, and sliced green onions. Toss gently to mix. Set aside.
⏱️ 15 min00 - 2
Prepare the peanut sauce: In a small bowl, combine the creamy peanut butter, soy sauce, rice vinegar, honey, minced garlic, fish sauce, sesame oil, water, fresh lemon juice, and 1 teaspoon of sesame seeds. Whisk thoroughly until the sauce is smooth and well combined. If the sauce is too thick, add a tiny bit more water, 1/2 teaspoon at a time, until desired consistency is reached. If using, stir in the sriracha now.
⏱️ 5 min00 - 3
Set up your rolling station: Fill a shallow dish (larger than your rice paper wrappers) with room temperature water. Have your prepared chicken and vegetable mixture, rice paper wrappers, and a clean, damp surface (like a cutting board or large plate) ready.
⏱️ 2 min00 - 4
Assemble the fresh rolls: Take one rice paper wrapper and briefly dip it into the water for about 10-15 seconds, just until it's pliable but not overly soft. It will continue to soften as you work. Carefully lay the softened wrapper flat on your damp surface.
⏱️ 1 min00 - 5
Fill and roll: Place about 1/4 to 1/3 cup of the chicken and vegetable mixture in a line across the center of the bottom third of the wrapper, leaving space on the sides. Fold the bottom edge of the wrapper tightly over the filling. Then, fold in the left and right sides. Finally, roll the wrapper up tightly from the bottom to the top, creating a snug roll. Repeat with the remaining wrappers and filling.
⏱️ 15 min00 - 6
Serve: Arrange the fresh rolls on a platter. Garnish the peanut sauce with a sprinkle of extra sesame seeds, if desired. Serve immediately with the prepared peanut dipping sauce.
⏱️ 2 min00