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–+ servings

Coconut Chicken Rice Paper Rolls

Tender coconut poached chicken, crisp veggies and sweet mango are rolled up with soft noodles and fresh herbs in these easy, homemade summer rolls. Served with a creamy-dreamy peanut dipping sauce, these fresh rolls are perfect for summer entertaining or snacking on the go!
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Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 10

Equipment

  • Medium Saucepan
  • Mixing Bowl
  • Blender or Food Processor (optional)

Ingredients

Coconut Poached Chicken:

Spring Rolls:

  • 8-10 Rice Paper Wrappers (or spring roll wrappers)
  • 2 Bundles Vermicelli Noodles - cooked
  • 1 Seedless Cucumber – cut into thin strips
  • 1 large Carrot – cut into thin strips
  • 1 Mango – peeled and cut into thin strips
  • 1 bunch Fresh Cilantro
  • 1 bunch Fresh Mint or Thai Basil
  • Red Pepper Flakes , to taste

Peanut Sauce:

  • 1/4 cup Peanut Butter - creamy or smooth is best, but chunky will work
  • 1 1/2 Tablespoons EACH: Low-Sodium Soy Sauce, Fresh Lime Juice, Rice Vinegar & Honey
  • 1 clove Garlic - peeled
  • 1-2 Tablespoons Hot Water - as needed to thin

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 ½ way through cooking. (SEE NOTES)
  • Shred & toss with coconut milk: Remove the chicken from the pan, reserving ½ 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 ¼ 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. (SEE NOTES)
  • To assemble the spring rolls: Working one sheet at a time - soften the rice paper by quickly submerging it in a shallow bowl of warm water for 3-5 seconds, or until slightly soft. Remove from the water and place on a clean, damp work surface. Allow the paper to sit for 1-2 minutes, or until pliable. In the center of the bottom third of the wrapper, add a small mound of vermicelli noodles, shredded chicken, carrots, cucumber, mango, cilantro, mint and sprinkle with a pinch of red pepper flakes.
  • Roll: Fold the bottom edge up over the filling, using your fingers to carefully tuck the filling in. Then, fold the 2 sides over top to secure the filling. Carefully and tightly roll up each spring roll. Repeat with remaining rice paper wrappers and filling ingredients.
  • Serve: Place spring rolls seam-side down on a platter and serve, or cut them on a diagonal and serve. Enjoy!

Notes

  1. Poaching Time: The amount of time the chicken will take to poach depends on the thickness of your chicken breasts. For quicker cooking, lightly pound your chicken breasts to an even thickness before poaching!
  2. Ingredient Prep: Before you start rolling, get all of your ingredients prepped! Cut all the veggies, shred the chicken, tear the herb leaves from the stems, dampen the cutting board, make the sauce, fill a large bowl with water… prep it all! Having everything all set up (mise en place) will make the entire process much more pleasant and efficient.
  3. Water for Wrappers: Make sure your bowl of water for softening the rice paper wrappers is room temperature. I have found warm water makes the wrapper too sticky and causes it to tear easily. The bow of water should be large and shallow enough for the wrappers. A pie pan or similar shaped bowl works well! Make sure you are only soaking the rice paper wrapper until it is JUST soft!
  4. To prevent wrappers from drying out: Keep the filled spring rolls under a clean, damp tea towel to prevent them from drying out as you are rolling the remaining rice paper rolls.
  5. Peanut Sauce: Adjust the peanut sauce for taste and consistency to your own liking.  Add more honey for sweetness, vinegar for sourness, or if you like things spicy, add a bit of sriracha.  If you want a thinner sauce, add a bit of water until desired consistency is achieved.  If you don't have a food processor or blender, you can easily make the sauce in a small bowl, just finely dice the garlic and whisk everything together. If you make the peanut sauce in advance and store it in the refrigerator the sauce will become thick!!  Just whisk in a bit of water to loosen it up.
  6. Storage: The summer rolls are best enjoyed immediately, however they can be made up to 2 hours in advance. Keep them tightly covered in plastic wrap at room temperature.
Nutritional information is an approximation based upon 10 servings.  Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 144kcal    Carbohydrates: 17g    Protein: 13g    Fat: 3g    Saturated Fat: 1g    Cholesterol: 30mg    Sodium: 266mg    Potassium: 310mg    Fiber: 1g    Sugar: 6g    Vitamin A: 1526IU    Vitamin C: 10mg    Calcium: 20mg    Iron: 1mg
Course: Appetizer, Snack, starter
Cuisine: Asian, Fusion