Vegetarian Gluten Free Chicken Peanut Spring Rolls
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Learn more →Ingredients
4 servings
For the rolls
- 3 oz rice vermicelli noodles
- 1 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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