No-cooking required! These fresh Thai chicken spring rolls are an easy, healthy dinner or lunch made with coleslaw, red pepper, cashew sweet chili sauce. Can also be served as an appetizer. Ready in just 20 minutes!
2spring roll rice wrappersfollow directions on package to prep
½cupcooked chicken breast stripsthinly sliced
½cupbagged coleslaw mixcarrots and cabbage
¼cuproasted red pepperdrained and thinly sliced
2tablespoonsweet chili sauce
1tablespoonfresh cilantrochopped, stems removed
soy sauce for dipping
Instructions
In a small bowl, mix together cashew butter and lime juice.
Lay one rice wrap flat*; top with with sliced chicken, coleslaw, sliced red peppers.
Spoon on sweet chili sauce, then cashew-lime sauce. Finally add a few pieces of fresh cilantro.
Fold in the left and right side, then the bottom, then roll.
Place seam-side down for serving.
Serve immediately with soy sauce or chill overnight then serve.
Video
Notes
*Lay rice wrappers complete flat after soaking in warm warm to prevent it sticking to itself. Soak for 15 seconds in warm water or as directed by packaging. If using canned chicken, drain first. If using rotisserie chicken, choose a neutral or citrus flavor.To enjoy these warm, heat cooked chicken in the microwave for about 30 seconds or just until warmed. Then add to roll. Serve immediately while still warm.