Chicken and Veggie Spring Rolls with Peanut Dipping Sauce

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Chicken and Veggie Spring Rolls with Peanut Dipping Sauce

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Course: Main Course
Cuisine: American
Keyword: chicken, dairy free, no cook, peanut dipping sauce, spring rolls, Veggies
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4 2 rolls
Calories: 482kcal


  • 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


  • Lay out the fillings on a large platter or cookie sheet for easy access. (Cut carrots and cucumbers into thin sticks.)
  • In a small mixing bowl, whisk together sauce ingredients, and set aside.
  • Fill a wide, shallow dish (or a plate with a lip) with lukewarm water.
  • Place a rice paper wrapper in the dish for about 20 seconds to allow it to begin to soften and saturate.
  • Move the wrapper to a clean plate and place a small amount of chicken, cucumber, carrrot, and cilantro inside.
  • Carefully fold the edges of the wrapper in and roll it up, snugly but gently. Set aside.
  • Repeat steps 4-6 with remaining wrappers. Eat cold, dipped in peanut sauce.
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Serving: 1g | Calories: 482kcal | Carbohydrates: 32g | Protein: 34g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 1095mg | Fiber: 3g | Sugar: 15g

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