These spring rolls are one of the meals I made a lot and then forgot about, until recently. Thank goodness they came to mind because I have a feeling we will be making these all summer long! They are fresh, easy, and light. A perfect summer meal.
The real star of the show is the peanut sauce. I’ve tried to make a soy sauce/peanut combo sauce before and it’s just not the same. So I cook the diced chicken in the pan with this sauce and it makes it perfect for these wraps. The almost spicy chicken tastes so good with the crunchy coolness of the cucumbers and carrots. Here’s what you do.
That’s it. Just roll all the goodness up and eat it! The rice paper becomes sticky after a few minutes from being dipped in the water, and the wraps just stick together and hold all the yummy ingredients in! And I’m sure there are a ton of variations on the toppings, so play around with it and find what you like.
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