Chicken and Veggie Spring Rolls with Peanut Dipping Sauce

Ingredients

• 8 paper roll Rice Paper
• 1 1/2 cup Chicken Breast, cooked, chopped
• 1 cup carrot, matchstick
• 1 medium cucumber
• 1/4 cup cilantro
• 1/2 cup peanut butter, all-natural
• 2 tablespoon soy sauce, low sodium
• 2 tablespoon maple syrup, pure
• 2 tablespoon lime juice
• 1/2 teaspoon Sriracha sauce
• 1/4 cup water

Instructions

1. 1

   Lay out the fillings on a large platter or cookie sheet for easy access. (Cut carrots and cucumbers into thin sticks.)

2. 2

   In a small mixing bowl, whisk together sauce ingredients, and set aside.

3. 3

   Fill a wide, shallow dish (or a plate with a lip) with lukewarm water.

4. 4

   Place a rice paper wrapper in the dish for about 20 seconds to allow it to begin to soften and saturate.

5. 5

   Move the wrapper to a clean plate and place a small amount of chicken, cucumber, carrrot, and cilantro inside.

6. 6

   Carefully fold the edges of the wrapper in and roll it up, snugly but gently. Set aside.

7. 7

   Repeat steps 4-6 with remaining wrappers. Eat cold, dipped in peanut sauce.