Barbecue chicken spring rolls & peanut sauce
While spring rolls might sound facy, they can easily be made from whatever is left in your fridge. Just change the two slices of bread for a rice sheet and then roll it up with whatever you have on hand. I think the secret to a yummy spring roll lies in the sauce, and i’ve got a great one for you.
Also, if you don’t have marinated ginger (which can be found in the sushi & asian section in grocery stores), simply use fresh ginger instead.
You can always make the rolls ahead of time, then wrap them to keep fresh. It makes for a delicious cold lunch at the office.
- Serves6 - 8 rolls
- Prep time40 mins
- Cook time2 mins
- Timeout5 mins
- FreezingFreezes well
- 2 cups of cooked chicken, roughly chopped (approx. 2 breasts)
- 2 tablespoons of marinated ginger, chopped
- 1/3 cup of barbecue sauce
- 12 – 16 large rice sheets
- 1/4 cup of peanut butter
- 1/4 cup of hoisin sauce
- 2 tablespoons of rice vinegar
- 1/4 cup of water
- 1 bunch of fresh cilantro (and/or mint/basil)
- 1 cup of red cabbage, minced (or lettuce)
- 1/2 cucumber, julienned
- 1 pepper, cored and julienned
- Whisk all the peanut sauce ingredients in a small bowl until you get a thick and creamy texture, then set aside.
- Mix the cooked chicken with the ginger as well as the barbecue sauce, then set aside.
- Pour a bit of hot water into a large pan. Overlap 2 sheets of rice and then soak in water for a few seconds.
- Add to a work surface, then add the chicken mix and your selection of toppings.
- Roll very thighly, then repeat steps 3 & 4 until you get 6 to 8 rolls.
- Enjoy with the peanut sauce.
Tips & tricks
Cannot be frozen. Keeps for a day in the fridge when wrapped.