Fresh Spring Rolls are a favourite quick and easy recipe when I want to eat healthy. This recipe is inspired by traditional Vietnamese fresh spring rolls which typically consist of mostly shrimp, pork, rice vermicelli noodles, lettuce and cilantro. I typically prefer to add in more veggies to any recipe whenever I get the chance, so that’s exactly what I did with this recipe. You can pack so many veggies into one roll and they are so filling! If you are vegan/vegetarian you can add tofu or tempeh as your source of protein, but for this recipe I opted for chicken. The same marinade can be use on tofu and tempeh and will also turn out great. If you aren’t a huge fan of spice, don’t let the title “Spicy Asian Chicken” deter you, you can simply opt out the chili garlic sauce and you have yourself a mild, but tasty marinade.
Makes 8-10 spring rolls
Spicy Asian Chicken:
- 2 chicken breasts
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tablespoon chili garlic sauce
- salt & pepper for taste
Peanut Sauce:
- 1/4 cup peanut butter
- 1 tbsp soy sauce
- 1 tsp chili garlic sauce
- juice of 1/2 lime
- 1 clove garlic
- 2 tbsp warm water
- 1/4 tsp sesame oil
- salt
Additional ingredients:
- Rice paper rolls
- Your favourite vegetables for toppings – I like to use cucumber, red cabbage, red pepper, carrots, lettuce, etc
- Cilantro
- Lime & cilantro for garnish
Directions
- Cut your chicken breasts into long vertical strips, add to a zip lock bag or glass container and set aside
- In a small bowl mix together the soy sauce, honey, chili garlic sauce, salt and pepper
- Pour the chicken marinade into your zip lock bag or glass container of chicken, mix throughly and set aside in refrigerator for at least 30 minutes (you can skip the marinating time, the chicken just won’t absorb as much flavour)
- Heat pan over medium-high heat, add your spicy asian chicken mixture to the pan until cooked thoroughly, about 6-8 minutes
- While chicken is cooking you can prepare your peanut sauce by mixing all ingredients together until well combined, this can take some time to get it smooth as the peanut butter can be quite sticky… keep stirring!
- Remove the spicy asian chicken from the pan and set aside to cool slightly, once cool you can break apart the chicken into smaller pieces/shreds
- Prepare your vegetables of choice by thinly slicing, and setting aside for assembly
- Fill a shallow plate with a little bit of warm water, add one rice paper roll and soak for 10-15 seconds, remove from the water dish and place on a dry plate or surface, pate off excess water with a towel
- Add a small amount of your chosen vegetables, spicy asian chicken and cilantro, wrap your rice paper rolls up as seen here
- Garnish with some fresh lime wedges, cilantro and your fresh peanut sauce!