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Fresh Spring Rolls with Smoked Chicken and Spicy Peanut Dipping Sauce

Prep Time:30 Minutes
Cook Time:30 Minutes

Nutritional Information

An amazing light and flavorful appetizer to start any meal.


  • 12 thin sheets rice paper (or spring-roll skins)
  • 1/4 lb. rice vermicelli, soaked in hot water until tender (5 to 10 minutes) and drained
  • 18 ounces smoked chicken , thighs or breasts, shredded or chopped fine
  • 1/2 cup fresh mint leaves, torn into large pieces
  • 6 scallions (white and green parts), trimmed, cut in half lengthwise if thick, then crosswise into 2-inch lengths
  • 1 red bell pepper, cored, seeded, and thinly sliced
  • 2 medium carrots, shredded
  • 0 For the Peanut Sauce
  • 1/4 cup peanut butter
  • 1/8 cup soy sauce
  • 1 tablespoons rice vinegar
  • 3/4 tablespoons Thai chili paste
  • 1/8 cup water


  • 1. Fill a large bowl with cold water. Immerse 1 piece of rice paper in the water for about 5 seconds. Set on a clean dish towel on a large work space and let rest until pliable, about 20 seconds; if it’s still tough, using your fingers, spread a little more water over it.
  • 2. Top the rice paper with a small handful of noodles, some of the chicken, some mint, scallions, red pepper, and carrots. Roll the rice paper away from you, tucking the edges into the center so the paper wraps the filling into a tight, rectangular bundle. Set on a large platter and repeat with the remaining sheets of rice paper and filling.
  • 3. Place all the peanut sauce ingredients except the water in a food processor and process until combined. With the machine running, add the water and process until smooth.
  • 4. To serve, slice the rolls in half on the diagonal. Set on a serving platter and serve with the peanut sauce for dipping.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828