These Asian-inspired spring rolls are packed with fresh vegetables and a creamy peanut sauce.
For sauce, finely grate gingerroot using Microplane® Adjustable Grater. In Classic Batter Bowl, combine peanut butter, gingerroot, rice vinegar, soy sauce, water, cayenne pepper and garlic pressed with Garlic Press. Whisk until smooth using Stainless Steel Whisk.
For spring rolls, chop peanuts using Food Chopper; set aside. Score cucumber lengthwise using Lemon Zester/Scorer. Remove seeds using The Corer™. Using Ultimate Slice & Grate fitted with thin slicing blade, slice cucumber. Slice red pepper into thin strips using Chef's Knife. Cut carrot into long julienne strips using Julienne Peeler.
To assemble spring rolls, moisten both sides of one rice paper wrapper with water using Pastry Brush. Arrange 1/4 cup/50 mL of the spinach leaves over wrapper, leaving a 1-inch/2.5 cm space along top. Top with one-fourth of the chicken and spread with thin layer of the sauce mixture. Sprinkle with peanuts. Arrange cucumber, red pepper, carrot and cilantro sprigs over chicken, allowing cilantro leaves to extend over side edges of wrapper.
U.S. Nutrients per serving: Calories 80, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 5 mg, Carbohydrate 8 g, Protein 5 g, Sodium 200 mg, Fiber less than 1 g
Rice paper wrappers are thin, round or square sheets that are made from rice flour. They have a translucent, white appearance and are shelf stable. Rice paper wrappers can be found in Asian or specialty food markets.
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