large flat saucepan or bowl
large bowl to soak the noodles
food processor or blender for the peanut sauce
- 2 medium cooked and shredded chicken breasts (about 1½ cups or so)
- 8 leaves butter lettuce (or any soft, large leaf lettuce)
- 2 tablespoon fresh cilantro, chopped
- 2 tablespoon fresh mint leaves, chopped
- 2 tablespoon peanuts, chopped
- 2 carrots, peeled and cut into small sticks
- 8 sheets rice paper
- 8 tablespoon peanut sauce
Clean and de-stem the lettuce. Chop the herbs and peanuts and set them aside. Peel and chop the carrots into small sticks. Place the rice vermicelli in a bowl of hot water for 2 minutes and then drain the water. Assemble all of the ingredients in order to create an assembly line.
In order to soften the rice papers, place a large, flat saucepan on the stove over low heat with water at about ½" high (you can also use a flat bowl of water, but you may need to re-heat during assembly). For each spring roll, place one rice paper round in the warm water for 1 minute. Remove with tongs and place on a flat surface.
You want the soft ingredients on either side of the rolls when you wrap them so that nothing pokes through. Start with the lettuce, add the chicken, herbs, peanuts, carrots, and end with the rice noodles on top.
Wrap everything in the rice paper like a burrito. Start with the short ends, wrap one side up, and roll as tightly but gently as possible. Repeat with all of the rice paper. Serve with peanut sauce and enjoy!
- Nutrition facts are for 1 spring roll, no sauce
Serving: 1roll | Calories: 89kcal | Carbohydrates: 4.6g | Protein: 8.7g | Fat: 3.2g | Saturated Fat: 0.7g | Cholesterol: 23mg | Sodium: 35mg | Potassium: 144mg | Fiber: 0.8g | Sugar: 1.1g | Calcium: 14mg | Iron: 1mg
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.