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Chicken and Jicama Salad Rolls with Peanut Dipping Sauce

Enjoy fresh and crunchy chicken and jicama salad rolls wrapped in rice paper, served with a creamy, spicy peanut dipping sauce for a burst of flavor.
Course Appetizer
Cuisine Thai
Keyword fresh, gluten-free, healthy, peanut sauce, salad rolls
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 12 rolls
Calories 220kcal
Author Liza A

Ingredients

  • 2 oz 58g dried bean vermicelli noodles
  • ½ English cucumber peeled and halved lengthwise
  • 4 oz 114g peeled jicama root
  • 12 8-inch round rice paper wrapper
  • ½ cup shredded carrot
  • 1 ½ cups of shredded rotisserie chicken meat
  • Cilantro leaves thoroughly rinsed and dried

Peanut dipping sauce

  • ¼ cup crunchy peanut butter
  • 3 tbsp hot water
  • 2 tbsp cider vinegar
  • 1 tbsp soy sauce
  • 2 tsp brown sugar
  • Hot sauce to taste

Instructions

  • Prepare the dipping sauce by combining all ingredients and whisk until smooth. Set aside.
  • Place the noodles in a bowl and cover with hot water. Soak for 5 minutes, or until softened. Drain well in a mesh strainer and set aside.
  • Use a spoon to scrape out and discard the seeds from the cucumber halves. Cut each piece into thin strips. Set aside.
  • Cut the jicama into thin slices, and then cut into thin matchsticks. Set aside.
  • Fill a large bowl (larger than the rice wrappers) with warm water. Soak one wrapper in the water until just barely softened, about 10 seconds. Carefully remove the rice wrapper from the water and lay flat on the counter.
  • Place a bundle of noodles along one edge of the wrapper.
  • Top the noodles with a bit each of cucumber, jicama, carrots and chicken, then top with couple of cilantro leaves.
  • Roll the wrapper, starting with the filling side, folding the ends over the fillings as you roll to form a tight cylinder.
  • Repeat with the rest of the remaining wrappers and filling. Serve with the dipping sauce.

Notes

Spring rolls recipe adapted from Elizabeth Karmel as featured in January 12, 2014 issue of “The Province”.
Peanut dipping sauce recipe adapted from” Enjoy Cooking: The Costco Way”.

Nutrition

Calories: 220kcal | Carbohydrates: 24g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 300mg | Fiber: 2g | Sugar: 3g