Ingredients
Scale
- 1 large carrot, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- ½ red onion, thinly sliced
- ½ daikon radish, cut into matchsticks
- 1 cucumber, seeded and cut into matchsticks
- 1 avocado, thinly sliced **optional – if you will be refrigerating the spring rolls and eating for leftovers, I would recommend leaving out the avocado
- 2 cooked chicken breasts, shredded **I used a pre-cooked rotiserrie chicken
- 1 bunch mint, finely chopped
- 12 rice paper wrappers
- ¼ cup hoisin sauce
- ¼ cup soy sauce (affiliate)
- ¼ cup peanut butter (affiliate)
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes
- water **if needed to thicken sauce
Instructions
- Fill a large shallow dish with water, place 1 rice wrapper in water for 3 seconds on each side.
- Remove from dish and place on cutting board. In the middle of the wrapper, layer all veggies, chopped mint, and shredded chicken.
- Fold both ends in, then roll up tightly like a burrito. Place aside. Repeat with remaining ingredients. Keep spring rolls chilled until ready to eat.
- Whisk together hoisin, soy, peanut butter, oil, and red pepper flakes in small bowl. Add water to thin if necessary.
- Serve dipping sauce with rolls.