Chicken and Vegetable Spring Rolls with Sauces

  • Yield: 8 servings


Chicken Spring Rolls
1package (10 oz) fully cooked chicken breast strips
1/2package (10 oz) thin Asian rice noodles
1package (6 oz) bagged salad lettuce, with carrots
1bunch bunch cilantro leaves
1bunch bunch mint leaves
2tablespoons scallions, chopped
-- sliced mushrooms
1package (8 inch) round dried rice paper (available in Asian section of supermarket)
Spicy Tomato Chili Sauce
1/2cup bottled Asian chili-garlic sauce (or sweet and sour sauce)
1cup ketchup
2tablespoons white wine vinegar
1-1/2teaspoon Worchestershire sauce
Peanut-Hoisin Sauce
1/4cup sugar
2tablespoons hot water
2tablespoons rice wine vinegar
1tablespoon Asian fish sauce
2tablespoons lime juice
1teaspoon bottled Asian chili-garlic sauce (or sweet and sour sauce)
2tablespoons coconut milk
2tablespoons creamy peanut butter



  1. Prepare rice noodles according to package directions; drain and set aside.  Working with one sheet of rice paper at a time, completely immerse a sheet of rice paper in hot water for a few seconds. Remove from water; lay flat on work surface. On one half of rice paper, place small handful of lettuce and carrots, four slices of chicken, two or three cilantro leaves, two or three mint leaves, a pinch of scallion, four or five sliced mushrooms and a small wad of noodles. Fold bottom half of the rice paper up over the filling; roll up the sides of the paper to close roll into a pocket. Serve on 8 small plates over additional lettuce leaves, with Spicy Tomato Chili Sauce and Peanut-Hoisin Sauce (recipes follow).
  2. Spicy Tomato Chili: Combine all ingredients in saucepan over medium heat. Reduce heat to low; simmer 15-20 minutes. Strain sauce through fine sieve. Allow to cool completely
  3. Peanut-Hoisin Sauce: In medium bowl, dissolve sugar in hot water. Add remaining ingredients except peanut butter; mix well with whisk. Add peanut butter and whisk until well blended and smooth.