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

Put the chicken in a large zip top bag or in a shallow container for marinating. Combine the rest of the ingredients in the first section in a small bowl, then pour it over the chicken. Massage the chicken a bit to coat it evenly in the marinade and chill for at least 4 hours, up to 24 hours. To make the sauce, put all of the sauce ingredients in a blender or food processor and blend until smooth. You can also put it in a large mason jar and whisk or shake it really well. Chill until ready to use. To make the salad filling, put the carrots, broccoli, green onions, and cabbage in a large bowl. Drizzle with lime juice and oil, and sprinkle a pinch of salt on top. Use your hands or salad tongs to mix well. Chill until ready to use. When it’s time to make the spring rolls, preheat your grill to high heat. Remove the chicken from the bag and discard the marinade. Grill the chicken until dark grill marks form on both side and the chicken is cooked through, about 6-8 minutes per side, depending on how thick your chicken is. Remove from heat and let it rest while you assemble the other ingredients. Fill a large shallow bowl or dish with warm water and set a couple of paper towels on a flat surface you’re going to use to roll the spring rolls. Slice the grilled chicken thinly. To assemble the spring rolls, soak each spring roll wrapper (individually) in the water for about 30 seconds or until it is very soft and pliable. Transfer it to the paper towel to soak up some of the excess water. Put about 1/4 cup of the salad filling into the center of the wrapper and stack a few slices of grilled chicken and a couple leaves from each herb (basil, cilantro, mint). Bring the bottom of the wrapper up toward the middle and place it over the filling. Fold in the side edges, then roll the whole thing tightly away from you. Repeat with the rest of the spring roll wrappers and filling ingredients. Swirl some Asian chili paste or sriracha into the peanut sauce and serve the spring rolls alongside.