This is not my recipe at all but I cut and paste the original recipe because I followed the recipe to the T!
I really like how Dish Magazine (New Zealand) assembled this recipe. Actually, I really, really like anything and everything that they concoct there especially when it has a Southeast Asian theme to it. This recipe is the chicken version for the Vietnamese shrimp spring rolls but I think it's a new creation of it's own.
I recommend dipping the cucumber, carrots and greens in a mixture of vinegar, sugar, Sriracha or any hot sauce, salt and cracked black pepper (ratio below). Trust me, you will also like my version of this.
Note: if you read the original recipe, it used chicken thighs and has mint in it. Here, I would use chicken breasts and I also removed the mint.
1 lb chicken breast
1 can of 400ml coconut milk
½ cup water
½ teaspoon sea salt
1 teaspoon chicken stock powder
4cm piece fresh ginger, sliced
1 cup vinegar
1 tsp Sriracha or any hot sauce preferably Asian-based
1 tsp salt
pinch of cracked black pepper
1 package rice paper rounds
1 small cucumber, julienned
2 carrots, peeled and julienned
handful each chives and coriander
⅓ cup chunky peanut butter
¼ cup sweet chili sauce
1 tablespoon lime or lemon juice
1 tablespoon soy sauce
2 teaspoons fish sauce
2 teaspoons sesame oil
Read the recipe; prepare the ingredients.
Chicken: Place all the ingredients in a medium saucepan. Bring to the boil over a medium heat, then reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat, cover and leave the chicken in the liquid for 30 minutes to finish the cooking process.
Remove from the saucepan and shred into long strips.
Place in a bowl and toss with ⅓ cup of the coconut cooking liquid. Cover and chill until ready to use.
Dressing: in a small bowl, stir the dressing ingredients until well combined. Set aside.
To assemble: Fill a wide shallow bowl with warm tap water. Soak a rice paper for 10 seconds until it is just starting to soften. Lay flat on a chopping board.
Place a line of carrot, cucumber (dipped in the dressing) and chicken along the edge closest to you, and a third of the way up the rice paper. Bring the bottom edge of the wrapper tightly up over the filling and roll twice. Add a line of chives, and coriander (dipped in the dressing) and continue to roll up tightly.
Place slightly apart on a platter so they don’t stick together. Cover with plastic wrap and refrigerate if not serving immediately.
Dipping sauce: Whisk all the ingredients together in a bowl.
To serve: Cut the rolls in half and serve with the dipping sauce. Makes 12 whole rolls