Satay Chicken Rolls

Name: Satay Chicken Rolls
Ingredients: 3 oz cooked chicken, shredded; 3/4 cup satay sauce; 1/4 cup mayonnaise; 3 tbsp finely chopped cilantro; 2 None green onions, finely chopped; 8 (8 inch) rice paper rounds; 1 None large carrot, cut into matchsticks; 1 None cucumber, halved, deseeded, cut into matchsticks; 1 None small red pepper, deseeded, thinly sliced; 3 cups bean sprouts; 2 tbsp crushed peanuts, toasted

11 ingredients

4 steps

Ingredients

3 oz cooked chicken, shredded
3/4 cup satay sauce
1/4 cup mayonnaise
3 tbsp finely chopped cilantro
2 None green onions, finely chopped
8 (8 inch) rice paper rounds
1 None large carrot, cut into matchsticks
1 None cucumber, halved, deseeded, cut into matchsticks
1 None small red pepper, deseeded, thinly sliced
3 cups bean sprouts
2 tbsp crushed peanuts, toasted

Directions

1

Combine chicken, 1/4 cup sauce, mayonnaise, 2 tbsp cilantro and green onions in a large bowl.
2

Dip rice paper rounds, one by one, into a large bowl of warm water to soften. Place on a clean work surface.
3

Place one-eighth each of carrot, cucumber, pepper, bean sprouts and chicken mixture in center of round. Fold in one side, then roll up tightly to enclose filling, leaving one end open. Place on a serving platter.
4

Whisk remaining sauce, 2-3 tbsp hot water, 1 tbsp cilantro and half the peanuts in a bowl. Sprinkle with remaining peanuts. Serve rolls with sauce.