Asian Chicken Rice Rolls

I was in the mood for something different... something fun... something light.

I absolutely LOVE Asian rolls of all kinds - spring rolls, dumplings (I know... not really "rolls"), egg rolls, rice paper rolls... you name it! There's something so delish about meat and veggies rolled up together - it's fantastic.

So, we went to Pei Wei for some Chicken Salad Rice Rolls. They were good, but they weren't perfect ;-) I didn't love the tangy vinaigrette that they pre-mixed in. I prefer spicy!

I searched for other Asian restaurants that serve these delights... and then decided - DUH! Why not make my own?! I must admit, at first, it was a bit intimidating! Soaking the rice paper, rolling them up without ripping the paper & making the sauce... Whoa - it seemed like a daunting task.

Turns out... these were just as fun to make as they were to eat!! My Asian Chicken Rice Rolls are a crunchy, spicy, chewy, minty party for the taste buds. The combination of flavors is unbeatable and unlike any other meal. These little rolls are perfect for on-the-go meals, too!

ASIAN CHICKEN RICE ROLLS
Makes about 10 rolls (3 rolls are a good serving)
What you need:
2 cooked chicken breasts, shredded
3/4C snow pea sprouts
1/2 small cucumber, sliced into matchsticks
1C broccoli slaw (I buy in a package w/ broccoli, carrots & cabbage)
1/4C fresh mint leaves, chopped
10 rice paper sheets
squeeze from 1/2 lime
1/2C hoisin sauce
2TBSP crushed peanut
2TBSP rice vinegar
2TBSP water
2TBSP spicy chili sauce (like Sriracha)

How to make rolls:
Cook chicken. I used the crockpot: cook chicken for 2 hours w/ 1C chicken broth, 1TBSP Sriracha, 1TBSP light soy sauce. You can cook any way you like.

Once chicken is done, let cool and shred.

Mix 2TBSP of the hoisin sauce & a squeeze of lime into the chicken. Arrange chicken, sprouts, broccoli slaw, mint & cucumber on a plate. Fill a large dish with warm water. Dip 1 rice paper sheet into the water for 30 seconds. Be careful, they crack and rip easily. Hold soft rice paper up and let remaining water drip off (don't let it fold up... it's tough to unfold). Place the sheet on a plate and blot with a towel. Top with chicken, sprouts, cucumber, slaw and mint. Fold the ends in and roll carefully.

How to make sauce:
Combine remaining hoisin sauce (a little less than 1/2C), crushed peanuts, rice vinegar, water & chili sauce.

Serve with dipping sauce on the side.