Description
Fresh summer rolls packed with flavor! Coconut-poached chicken and crunchy veggies in delicate rice paper wrappers.
Ingredients
Units
- 14 oz (397 g) Can Coconut Milk
- 1 tsp Fish Sauce
- 2 tsp Lime Juice
- Sea Salt
- 1 lbs (454 g) Skinless Boneless Chicken Breasts
- 8-10 Rice Paper Wrappers
- 2 Bundles Vermicelli Noodles
- 1 Seedless Cucumber
- 1 large Carrot
- 1 Mango
- 1 bunch Fresh Cilantro
- 1 bunch Fresh Mint
- Red Pepper Flakes
Peanut Sauce
- 2 Tablespoon Peanut Butter (creamy or smooth is best, but chunky will work)
- 1 Tablespoon Low Sodium Soy Sauce
- 1 1/2 Tablespoon White Distilled Vinegar (or lime juice)
- 1 Tablespoon Honey
- 1 clove Garlic - peeled
Instructions
- Poach the chicken: Add the coconut milk, fish sauce, lime juice, and 1 teaspoon sea salt to a medium saucepan and whisk to combine. Bring the contents to a boil over medium heat and add the chicken. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through, turning the chicken over halfway through cooking.
- Remove the chicken from the pan, reserving 1/2 cup of the coconut milk mixture. Let the chicken cool completely, and then use 2 forks to completely shred the chicken. Transfer the chicken to a bowl and toss with 1/4 cup of the reserved coconut milk mixture. Taste and adjust for seasoning with salt and pepper. Add remaining reserved coconut milk and toss again if desired.
- Meanwhile, make the peanut sauce: Place all the ingredients for the peanut sauce in a food processor or blender. Pulse, or process until smooth. Adjust for taste and consistency with honey, vinegar, and water.
- To assemble the spring rolls: Soften a sheet of rice paper by carefully dunking it in a shallow bowl of warm water for 20-30 seconds, or until soft. Remove from the water and place on a clean work surface. Blot the rice paper with a paper towel to remove excess water.
- In the center of each rice paper wrapper, add a small mound of vermicelli noodles, shredded chicken, carrots, cucumber, mango, cilantro, mint, and sprinkle with a pinch of red pepper flakes.
- Fold the bottom edge up over the filling, using your fingers to carefully tuck the filling in. Then, fold the 2 sides over the top to secure the filling, then carefully and tightly roll up each spring roll. Repeat with remaining rice paper wrappers and filling ingredients.
- To serve: Place spring rolls seam-side down on a platter and serve, or cut them on a diagonal and serve.
Notes
- For a richer flavor, marinate the shredded chicken in the reserved coconut milk for at least 30 minutes before assembling the rolls.
- If you don’t have fresh mango, you can substitute with 1/2 cup of canned mango, drained.
- Store leftover rolls in an airtight container in the refrigerator for up to 2 days. They are best served fresh.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 5
- Protein: 15
- Cholesterol: 50