Gluten Free Chicken Peanut Spring Rolls

Total time45 min

Prep time30 min

Cook time15 min

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Ingredients

4 servings

For the rolls

3 oz rice vermicelli noodles
1 lb boneless, skinless chicken breasts
12 rice paper wrappers (8.5-inch rounds)
1 cup shredded carrots
1 cup cucumber, julienned
1 cup red cabbage, thinly sliced
½ cup fresh mint leaves
½ cup fresh cilantro leaves

For the peanut sauce

½ cup creamy peanut butter
3 tbsp tamari
2 tbsp fresh lime juice
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tsp fresh ginger, finely grated
3–4 tbsp warm water
¼ tsp red pepper flakes (optional)

For serving

2 tbsp chopped roasted peanuts (optional)
lime wedges (optional)

Instructions

1
Bring a medium saucepan of water to a boil. Add the rice vermicelli and cook according to package directions, about 3–4 minutes, until tender but not mushy. Drain, rinse under cold water, and set aside.
2
Place the chicken breasts in a large skillet and cover with cold water by about 1 inch. Bring to a gentle simmer over medium heat and poach for 12–15 minutes, until the chicken is opaque throughout and reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board, let cool for 5 minutes, then shred into thin strips using two forks.

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