Chicken Summer Rolls with Peanut Dipping Sauce
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
We rolled these with plenty of fresh basil, mint, and cilantro and serve them with a quick Asian-peanut sauce that adds tons of delicious flavor! A package of shredded coleslaw mix shaves off prep time but make sure you pick one with both carrots and cabbage. The rolls can be made several hours ahead of serving. Store refrigerated and covered with a damp paper towel.
Ingredients
Powdered peanut butter
¼ cup(s)
Water
¼ cup(s), warm
Hoisin sauce
¼ cup(s)
Soy sauce
2 tsp
Chili garlic sauce
2 tsp
Unseasoned rice vinegar
2 tsp
Rice paper wrappers
6 item(s), 6-inches each
Packaged coleslaw mix (shredded cabbage and carrots)
1⅓ cup(s)
Red bell pepper
⅔ cup(s), cut into thin strips
Cooked skinless boneless chicken breast
3 oz, cut into thin strips
Cilantro
1 Tbsp
Fresh basil
1 Tbsp
Peppermint leaves
1 Tbsp
Instructions
1
In a small bowl, whisk together powdered peanut butter and water until fully combined; whisk in hoisin sauce, soy sauce, garlic sauce, and vinegar.
2
Briefly soak rice papers in warm water to soften them; set them on a work surface.
3
Divide vegetables, chicken, and herbs amongst wrappers; drizzle each with 2 tsp sauce.
4
Roll up wrappers burrito style; serve with remaining peanut sauce.
5
Serving size: 1 summer roll and 1 tbsp sauce
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