Spring Rolls

About This Recipe

These Spring Rolls are made using rice paper, rice noodles, chicken breasts, lettuce, carrots, and cilantro. They are served with a side of peanut sauce for lots of flavor.

Ingredients

• 15 sheets rice paper
• 1 lb boneless skinless chicken breast
• 1 tbsp mayo
• 2 tsp sriracha
• 2 oz rice sticks
• 3 cups romaine lettuce
• 1 large cucumber
• ½ bunch cilantro
• 2 tbsp rice vinegar
• 1 medium pickled carrots
• 3 tbsp peanut butter
• 4 tsp soy sauce
• 2 tsp sriracha
• 4 tsp lime juice
• 1½ tbsp honey
• water to consistency

Instructions

1. Cut the chicken to even thickness and cover with the mayo and sriracha on all sides. Air Fry at 400°F for 8-12 minutes, flipping it halfway. You could also do shrimp or pork if you wanted.
2. You'll need to prep the pickled carrots in advance as well if you don't already have them in your fridge. You can either use a vegetable peeler to create ribbons or just buy pre-shredded carrots. To pickle them mix 1 part water and 1 part vinegar with 1 tbsp of sugar and 1 tsp of salt. Put them in a container and allow them to pickle overnight. Make a bunch. These are great and they will last in the fridge for weeks.
3. To start your prep work, place the rice noodles in a bowl of hot water and allow them to soak for 10-15 minutes or until they have softened.
4. Wash and cut your lettuce into thin slices and pick the leaves away from the cilantro stems.
5. Using a vegetable peeler, create ribbons out of your cucumber.
6. Once the chicken has finished cooking, cut it into thin slices.
7. To prep the rice paper, submerge it in warm water or hold it under the faucet. Place it down on your work surface and flatten.
8. Add a small amount of rice noodles, lettuce (dressed with rice vinegar), chicken, pickled carrots, cucumber, and cilantro. I like to include a drizzle of sriracha as well.
9. Roll the ingredients in the wrap and fold in the sides. Repeat for the remaining rolls.
10. Melt the peanut butter and mix all of the ingredients together until smooth. Add water as needed to thin out.
11. To store this for meal prep you should keep it in your fridge, deconstructed, and make the spring rolls whenever you plan to eat them. Store the lettuce and cilantro in a container, the chicken, the cucumbers, pickled carrots, and rice stick in their own containers. Store the rice sticks submerged in water to prevent them from drying out.
12. When it comes time to prep the Spring Rolls, remove the containers from your fridge, set up a prep station, and make however many you want. This recipe will make 15 Spring Rolls.
13. Serve the spring rolls with the peanut sauce. If your sauce thickens up in the fridge you can add water and stir until you reach the correct consistency.