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Barbecue chicken spring rolls & peanut sauce
Accessory credit : Céramik B

Barbecue chicken spring rolls & peanut sauce

Barbecue chicken spring rolls & peanut sauce
Accessory credit : Céramik B
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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

Capsule vidéo


  • 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
Peanut sauce
  • 1/4 cup of peanut butter
  • 1/4 cup of hoisin sauce
  • 2 tablespoons of rice vinegar
  • 1/4 cup of water
Topping ideas
  • 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


  1. Whisk all the peanut sauce ingredients in a small bowl until you get a thick and creamy texture, then set aside.
  2. Mix the cooked chicken with the ginger as well as the barbecue sauce, then set aside.
  3. Pour a bit of hot water into a large pan. Overlap 2 sheets of rice and then soak in water for a few seconds.
  4. Add to a work surface, then add the chicken mix and your selection of toppings.
  5. Roll very thighly, then repeat steps 3 & 4 until you get 6 to 8 rolls.
  6. Enjoy with the peanut sauce.

Tips & tricks

Cannot be frozen. Keeps for a day in the fridge when wrapped.

Recipe published on August 19, 2018