Spring Rolls with Chicken in Peanut Sauce and Fresh Vegetables

If you haven't picked up a copy of Taste of Home magazine, do so the next time you are waiting in line at the grocery store.  A friend gave me a subscription for Christmas and I love it.  It is full of many different types of recipes written by Home Cooks.  Some may even live in your neighborhood as they have a long list of volunteer contributors from all over the country.  It's comforting knowing that if "Beth" from Picknee, Michigan can throw together a delicious meal, then so can I!

"Beth"'s recipe for Sara's Summer Rolls is delicious and just what I'm looking for each month when I tear into a new issue.  Unfortunately, Taste of Home only publishes some of their recipes online, requiring a code from your magazine account to access all of their content.  So, I'm going to share my version of Sara's Summer Rolls, which includes "Beth"'s very easy chicken in peanut sauce recipe.  Who doesn't love a good peanut sauce?  This cooks in minutes, can be made ahead, and is very light making it perfect for spring rolls and/or bean thread noodles.  I made the chicken and sauce before we went for an afternoon swim and when we got home I only had to cook noodles and let the children assemble the rolls.  They were more excited about the noodles, but had fun playing with rice paper and that was enough to encourage them to try the rest.

I used baby Asian greens in the rolls because my garden is overflowing with them, but you can use whatever you like.  Zucchini and summer squash are on currently on sale at Dominick's.  Shred either or both with a box grater and drain some of the water from the vegetables before adding to spring rolls.

Spring Rolls with Chicken in Peanut Sauce and Fresh Vegetables

1/2 pound boneless skinless chicken breast cut into small pieces

1/4 cup water

1/4 cup light coconut milk

1/4 cup creamy peanut butter

3 tablespoons soy sauce

1/2 teaspoon Sriracha Sauce

1 tablespoon minced fresh ginger root

1 garlic clove, minced

1 teaspoon lime juice

1-2 cups bean thread or cellophane noodles, cooked according to package instructions

rice papers

1 cup shredded carrots

1 cup chopped fresh baby Asian greens or baby spinach 

In a large skillet, combine chicken, water, coconut milk, peanut butter, soy sauce, Sriracha sauce, minced ginger, garlic, and lime juice.  Bring to a boil, then reduce to a simmer and cook for 10 minutes or until chicken is no longer pink.  Soak rice papers in warm water until soft, 15-30 seconds, then spread out on a plate or cutting board.  Add a small layer of cooked bean thread noodles, 1-2 tablespoons of cooked chicken in peanut sauce, and a tablespoon each of carrots and greens to one side of soften paper.  Begin to roll by gently pulling up that side over the chicken and vegetable mixture, then fold over ends and finish rolling.  Serve with Thai dipping sauce if desired.

Thai Dipping Sauce

1/4 cup soy sauce

1 teaspoon lime zest

1/2 lime, juiced

1 tablespoon basil

1/2 teaspoon crushed red pepper flakes(optional)

Combine all ingredients in a small bowl.  Serve with spring rolls.