So, I totally went searching for new and refreshing lunch options and knew I just had to try these out. I’m SUPER glad I did because they are SUPER delish! The spring rolls have flavor, crunch, and plenty of freshness. The Peanut Dipping Sauce is so perfect for these and has all those Thai flavors that I absolutely love. This is definitely one of my new favorite lunch items. They just taste light, healthy and fresh without sacrificing flavor. I’m glad I found these in time for summer because they will definitely become a summer favorite. Perfect! Perfect! Perfect! Beau and I both had them two days in a row and we are already wanting to make more. I’m not even kidding when I tell you that I think they are restaurant worthy and I will have a very hard time ordering spring rolls when dining out in the future. It’s just hard to justify spending money on something that I know I can make better at home. We obviously love them!
P.S. If you want a little cooking tip on the chicken, I will share with you what I learned from a Chinese chef. She taught me to always marinate my chicken in approximately 1 teaspoon each of soy sauce, rice cooking wine, and cornstarch. This makes the chicken incredibly moist and adds a touch of flavor. It doesn’t even have to marinate for long . . . at least 15 minutes, but can marinate overnight. Thus, I do this nearly EVERY time I put chicken into Asian meals. I adjust the proportion of the marinade depending on the amount of chicken I cook, but I know that it is always equal in parts. I truly believe this is a difference maker in my Asian meals. Per Chef’s instruction, I had to go to an Asian market to buy the Rice Cooking Wine (which really isn’t wine in the alcoholic sense), but it’s totally been worth it!
Chicken and Soba Spring Rolls With Peanut Dipping Sauce
Adapted from Nutritionist in the Kitch
10 sheets rice paper
3 oz soba noodles (dry)
12 oz. chicken breast, cooked and sliced
3/4 cup shredded carrots
1 bell pepper, julienned
2 green onions, cut into strips
small bunch cilantro
small bunch lettuce
1 1/2 teaspoons low sodium soy sauce
1/2 teaspoon sesame oil
1/4 cup creamy peanut butter
1/2 lime, juice
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon low sodium soy sauce
1 tablespoon honey
1 clove garlic, minced
1 tablespoon fresh ginger
1/4 cup water
For Rolls: In a large pot heat about 2 cups of water to boil and cook noodles according to package instructions. Run cooked noodles under cold water and drain. Mix in soy sauce and sesame oil with noodles. Set noodles aside.
Fill a shallow dish with warm water (I used a pie plate). Place one sheet of rice paper in dish until it is submerged, soak for 1 minute or so until it becomes soft, carefully set on a clean surface, such as a cutting board, and make sure the sheet does not bend or fold.
Place about 1-2 tablespoons of cooked soba noodles in the middle of the rice paper sheet, top with chicken, shredded carrot (about 1 tablespoon per roll), pepper, onion, a few sprigs of cilantro, and a couple leafs of lettuce.
Fold the top of the rice paper sheet over the filling, then fold in each side, then roll until the opposite end has closed the roll, put on a plate and repeat the process until you have ten spring rolls! (It’s like folding a burrito. Learning this process may take a little patience, but after the first couple rolls you will get the hang of it!)
For Sauce: Combine all ingredients in a food processor and blend until smooth. Serve with cold rolls. Enjoy!
Nutritional Information (Per Serving = 2 Rolls with 2 T. of Sauce)
Fat: 8.8g (1.2g = Sat.)