Click to Print    
Show: Full Page or 3x5 Recipe Cards
Page 1 (3x5 Recipe Card) (Cut along the line)  cut here
Teriyaki Spring Rolls
 
recipe image
Prep Time: 5 min
Cook Time: 0 min
Ready In: 15 min
Servings: 4
Teriyaki Spring Rolls (continued) 2 of 3
Ingredients:
  • 12 rice paper wrappers
  • 12 large fresh basil leaves
  • 2 cups shredded leafy lettuce
  • 1 cup shredded carrot
  • 1 cup sliced red pepper
  • 1 cup sliced red onion
  • 1 (10 oz.) can Chicken in Water, drained and shredded
  • 1/4 cup Teriyaki Sauce (store bought or homemade)

Easy Peanut Sauce:

  • 1/4 cup fresh cilantro leaves
  • 1/2 cup smooth peanut butter
  • 1/3 cup hot water
  • 3 tbsp. lime juice
  • 3 tbsp. soy sauce
  • 1 tbsp. honey
  • 1 clove garlic, minced
  • 1 tsp. minced fresh ginger
Teriyaki Spring Rolls (continued) 3 of 3
Instructions:
 

Soak one rice paper wrapper in hot tap water for 10 seconds or until pliable; carefully transfer to slightly damp kitchen towel. Arrange basil leaf just below center of wrap, leaving space on the sides. Top with some lettuce, carrot, red pepper, onion, chicken tossed in teriyaki sauce and cilantro. Firmly fold the bottom half of the wrap over filling, folding in the sides and rolling up tightly to completely enclose filling. Repeat with remaining ingredients. Cover with plastic wrap and refrigerate until ready to serve or for up to 2 hours. Easy Peanut Sauce: Whisk together peanut butter, water, lime juice, soy sauce, honey, garlic, and ginger. Cut rolls in half diagonally; serve with Easy Peanut Sauce.