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Teriyaki Sprin Rolls
recipe image
Prep Time: 5 min
Cook Time: 0 min
Ready In: 15 min
Servings: 4
Teriyaki Sprin Rolls (continued) 2 of 3
  • 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 White Chicken in Teriyaki Sauce, lightly drained

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 Sprin Rolls (continued) 3 of 3

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 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.