Chicken Spring Rolls Recipe with Peanut Dip Healthy

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Catalabella

subheading: FOR THE SPRING ROLLS:

2 pounds ( 907 g) boneless chicken

3 Tablespoons ( 45 ml) grape seed oil or vegetable oil

3 cloves ( 3 cloves) garlic , minced

2 teaspoons ( 10 ml) sesame oil

1 tablespoon ( 30 ml) soy sauce or fish sauce (use Tamari for gluten free)

fresh basil , mint or other herbs

fresh lettuce , chopped or torn in small pieces

carrots , celery, cucumbers, daikon radish or bell peppers, cut into thin strips

rice paper , about 8 inches in diameter

subheading: FOR THE PEANUT DIP:

½ cup ( 138 g) Hoisin

¼ cup ( 65 g) Peanut Butter

½ teaspoon ( 2.5 ml) sesame oil , or to taste

2 teaspoons ( 10 ) rice vinegar , or to taste

1 teaspoon ( 5 ml) fresh lime juice , or to taste (optional)

chili hot sauce or Sriracha Sauce (optional)

about ½ cup water , or to preferred dip consistency

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