creative_cooks | AVOCADO CHICKEN SUMMER ROLLS W COCONUT PEANUT SAUCE

AVOCADO CHICKEN SUMMER ROLLS W COCONUT PEANUT SAUCE
Prep time: 35 MINS total time: 35 MINS

INGREDIENTS

ROLLS
1 ½ cups cooked shredded chicken
4 baby seedless cucumbers, cut into matchsticks
2 avocados, thinly sliced
1 cup fresh cilantro
12 rice paper wrappers
1 lime, for spritzing
Salt and pepper

COCONUT PEANUT DIPPING SAUCE
1/2 cup peanut butter
¼ cup coconut milk
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 lime, juiced
1 garlic clove, minced
¼ cup hot water, or a little more if needed
Pinch salt and pepper, if needed

INSTRUCTIONS

ROLLS
Set up an assembly line with your shredded chicken, cucumber sticks, avocados and cilantro.
To assemble the rolls, fill a round cake pan or skillet with warm water. Dip rice paper wrapped in and submerge it completely for 15 to 20 seconds. Remove it and place the rice paper on a cutting board. Top it with a few pieces of shredded chicken, a few cucumber sticks, a few pieces of avocado and a pinch of cilantro. Spritz with lime juice and sprinkle with salt and pepper.
Start rolling from one end and fold in the sides as you go. The paper will stick together and your roll will hold! Repeat with the remaining rice paper wrappers. Serve with the peanut sauce!

COCONUT PEANUT DIPPING SAUCE
Whisk together the peanut butter, coconut milk, soy sauce, vinegar, lime juice and garlic until combined. Whisk in the hot water until the dip thins out and is smooth. Taste and season with a pinch of salt and pepper if needed. If the dip thickens up again, you can always add in a drop of hot water and stir! This stays great in the fridge for a few days.