• prep: 45 min
• cook: 15 min
• total: 1 hr

servings:

Thai Chicken Spring Rolls are a light and tasty dinner for a warm summer night, but the real star of this recipe is the “peanut” sauce. It’s a Thai-inspired almond butter based sauce that mimics peanut sauce. You’ll want to put it on all the things.

• 1 1/2 pounds of boneless, skinless chicken breasts or thighs
• 1/2 cup creamy roasted almond butter or other nut butter
• 1/4 cup lime juice, freshly squeezed (about 2 juicy limes)
• 1/4 cup water
• 1/4 cup cilantro, minced
• 2 teaspoons fish sauce
• 2 teaspoons sesame oil
• 2 teaspoons rice vinegar
• 2 teaspoons honey
• 2 cloves garlic, pressed
• 2 teaspoons ginger, freshly minced or grated on a Microplane zester
• 1 teaspoon chili powder or diced jalapeno pepper
• 1 1/2 cups shredded carrots
• 1 1/2 cups finely chopped broccoli
• 3 thinly sliced green onions
• 5 Napa cabbage leaves, cut in half and sliced thinly
• Juice from 1/2 lime
• Pinch of salt
• 1 tablespoon avocado or extra-virgin olive oil
• 12 spring roll wrappers
• 1 bunch of fresh basil
• 1 bunch of fresh mint
• 1 bunch of fresh cilantro
• Asian chili paste or sambal oelek (or sriracha), for serving

Click Here For Step-By-Step Instructions