⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 Boneless, skinless chicken breasts
• 1/2 cup Vermicelli rice noodles
• 1/4 cup, shredded Red cabbage
• 1/4 cup, julienned Carrots
• 1/4 cup, chopped Fresh cilantro
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Peanut butter
• 1 tablespoon Soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Lime juice
• 1 teaspoon Honey or maple syrup
• 1/2 teaspoon Sriracha or chili sauce
• 6-8 Rice paper wrappers

📖 Instructions

1. First, let's tackle the star of the show: the filling! In a large bowl, combine the cooked chicken, vermicelli rice noodles (make sure they're cooked according to package directions and drained well—you don't want soggy spring rolls!), finely shredded red cabbage (I like to use a mandoline for even shreds, but a knife works too!), julienned carrots (a vegetable peeler is my go-to here), and chopped fresh cilantro. Give everything a good toss to ensure even distribution. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed—I always add a pinch more pepper than the recipe suggests. A little extra zing never hurt anyone!
2. Next up, the peanut-chili dipping sauce! Oh my goodness, this sauce is the real MVP. In a small bowl, whisk together creamy peanut butter (the natural kind is best, but any will do in a pinch), soy sauce, rice vinegar, lime juice (freshly squeezed is always superior!), a touch of honey or maple syrup for sweetness, and a dash of sriracha or your preferred chili sauce. Start with less chili sauce than you think you need and add more to your liking. Remember, you can always add more heat, but you can't take it away!
3. Now for the fun part—assembling the spring rolls! Lay out a rice paper wrapper on a clean, damp surface (a damp kitchen towel or cutting board works perfectly). Place about 2-3 tablespoons of the chicken filling in the center of the wrapper, leaving about an inch of space at the top edge. Fold the bottom edge over the filling, then fold in the sides, and tightly roll it up from the bottom, tucking the filling in as you go. The trick is to keep it nice and neat, to avoid things spilling out...although, a little spill is never tragic.
4. Once all your spring rolls are ready, arrange them neatly on a baking sheet lined with parchment paper or a silicone baking mat. Lightly brush them with a little neutral oil (like canola or vegetable) and bake at 375°F (190°C) for about 10-12 minutes, or until they're lightly golden and crispy. Keep an eye on them, as ovens can vary, and you don’t want to burn them. This step is totally optional, but I like to give them a nice crispy finish!
5. Serve those babies up immediately with plenty of that amazing peanut-chili sauce for dipping! You will not regret this recipe. Honestly, I make it at least once a week—it's a hit with everyone I make it for, even my picky eaters!

📝 Notes

• Adjust the amount of chili sauce to your preferred level of spiciness. If your peanut butter is very thick, add a little water to thin it out. Serve immediately for best results. Leftovers can be stored in an airtight container in the refrigerator for up to two days, but the rice paper might get a little soggy over time. The peanut sauce is best stored separately and stirred well before serving, since the oil tends to separate over time.