Chicken Spring Rolls With Homemade Peanut Sauce

8 ounces rice vermicelli ( (thin rice noodles))

2 medium cooked and shredded chicken breasts ((about 1½ cups or so))

8 leaves butter lettuce ((or any soft, large leaf lettuce))

2 tablespoon fresh cilantro, chopped

2 tablespoon fresh mint leaves, chopped

2 tablespoon peanuts, chopped

2 carrots, peeled and cut into small sticks

8 sheets rice paper

8 tablespoon peanut sauce

Clean and de-stem the lettuce. Chop the herbs and peanuts and set them aside. Peel and chop the carrots into small sticks. Place the rice vermicelli in a bowl of hot water for 2 minutes and then drain the water. Assemble all of the ingredients in order to create an assembly line.
To soften the rice papers, place a large, flat saucepan on the stove over low heat with water at about ½" high (you can also use a flat bowl of water, but you may need to reheat it during assembly). For each spring roll, place one rice paper round in the warm water for 1 minute. Remove with tongs and place on a flat surface.
You want the soft ingredients on either side of the rolls when you wrap them so that nothing pokes through. Start with the lettuce, add the chicken, herbs, peanuts, and carrots, and end with the rice noodles on top.
Wrap everything in the rice paper like a burrito. Start with the short ends, wrap one side up, and roll as tightly but gently as possible. Repeat with all of the rice paper. Serve with peanut sauce and enjoy!

Course🍤Appetizer

Diets🌾Gluten-free...

Category🥟Spring Rolls

CuisineAsian

Occasions🎊Party🍿Snack

Season🌸Spring

DifficultyEasy ⏰ 20m