Asian Chicken Salad Spring Rolls


So friends.  I really wish I didn’t have to do this, but I’m left with no choice.  It’s time to preach.  I need you to get your cute butt in your kitchen.  Immediately.


And I need you to whip up this super simple Peanut Dipping Sauce.  Because you just simply haven’t lived until you’ve eaten this.  Trust me, I know, because my husband busted me eating this soup-style.  If I hadn’t, I likely would’ve bathed in it.  Or used it as toothpaste; something of that nature.


Then I’ll need you to go ahead and make this little vinaigrette.  Do not pish-posh this vinaigrette when you look at the ingredient list, my loves.  It may be small; but this here oil-based wonder is mighty.

SONY DSCOnce you’ve done those two detrimental things…go ahead and throw a few ingredients into a bowl.  Some chicken-preferably leftover from the night before, like I used, a little shredded carrot, sliced green onion, chopped cooked rice noodles and a few chopped peanuts or cashews.  Then toss in a little of that vinaigrette.

You see where I’m going here?  Ruthless.  Simply ruthless.


And to pull it all together in the most adorable, transportable, utterly phenomenal little package…throw a few rice paper wrappers onto a work surface…


Lay a bit of butter lettuce on that wrapper-for a little delicate texture and a lot of pretty, and then put a giant heap of that chicken mixture right on top.


Tuck in the sides, roll em up…just like you may or may not have done in your college years..


And then dip them.  And eat them.   Like you have never eaten before.


You may scream out of delight.  You may begin to pour the peanut sauce over your head out of bliss, you know, like those sexy girls in bikinis do when they are dumping water on themselves.  You may shout out obscenities.  None of it matters.  Be in the moment.  Do what feels right.  This is your Asian Chicken Salad Spring Roll.  Own it.

Asian Chicken Salad Spring Rolls

inspired by Pei Wei’s Vietnamese Chicken Salad Rolls 

notes:  if you can not find coconut cream, you can use a can of full fat coconut milk-just skim the thick cream off the top of the can for this recipe.  thin rice noodles-or vermicelli rice noodles-can be found in the Asian section of most markets.  rice paper wrappers (or sometimes called spring roll wrappers) can be found in the produce section of most markets.


For the Peanut Dipping Sauce

1/3 Cup Salted Peanut Butter

1/4 Cup Coconut Cream

2 Tablespoons Fresh Lime Juice

2 Tablespoons Tamari (or soy sauce if gluten is not an issue)

2 Teaspoons Honey

3/4 Teaspoon Asian Chili Paste (can sub Sriracha)

1/4 Teaspoon Ground Ginger

1 Garlic Clove

For the Vinaigrette 

1/4 Cup Extra Virgin Olive Oil

1/4 Cup Fresh Lime Juice

1/4 Cup Cilantro Leaves, chopped

1 Tablespoon Honey

1 Garlic Clove, grated or pressed

Heavy Pinch of Salt

For the Spring Rolls

1 Cup Finely Chopped Cooked Chicken

3/4 Cup Chopped Cooked Thin Rice Noodles *see note above

3/4 Cup Shredded Carrot

1/2 Cup Sliced Green Onion, white + green parts

1/4 Cup Chopped Peanuts or Cashews

Butter Lettuce Leaves

10-15 Rice Paper Wrappers *see note above


For the Peanut Dipping Sauce

Place all ingredients into the bowl of a food processor and run the motor until all ingredients are combined, about 1 minute.  Add 1 tablespoon of water and process another 30 seconds.  If mixture is not thin enough for your wants add a little more water to thin it out-1 tablespoon is enough for me.  Can be made ahead and stored in the refrigerator-will turn to solid but a simple 10 seconds in the microwave will loosen it right up.

For the Vinaigrette

Place all ingredients in a mason jar and shake well until combined.  Alternately, whisk together in a bowl until combined.  Can be made ahead and stored in the refrigerator; just shake well before using.

For the Spring Rolls

Add the chicken, rice noodles, carrot, green onion and peanuts/cashews to a large bowl.  Drizzle in 1/4 cup of the vinaigrette and stir.

Get your work surface set up:  you’ll need 1 pie plate or other shallow bowl filled with warm water, your chicken mixture, your butter lettuce and your rice papers

Working one by one, soak the rice paper wrapper in your bowl of warm water until it softens and is pliable and tender, about 30 seconds.  Place butter lettuce on the wrapper and top with a handful of the chicken mixture.  Tuck in the sides and roll the wrapper up like a burrito.  Continue with remaining wrappers.  Serve with the peanut sauce and leftover vinaigrette for dipping.  Makes 10-15




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