Total Time: 40 mins
Makes: 10 rolls, ¾ cup sauce
In medium bowl, whisk together peanut butter, vinegar, maple syrup and soy. Whisk in 2-3 tbsp water until desired consistency.
Remove and discard skin from chicken. Remove meat from bones and shred enough to yield 2½ cups.
Fill 9-in. pie plate or shallow bowl with hot tap water. Soak one rice paper wrapper in water until soft, 5 to 10 sec. Set wrapper on clean cutting board. Along bottom third of wrapper, place roughly one tenth of each of the chicken, pepper, carrot, cabbage, spinach and mint, if using. Starting where the filling is, roll wrapper tightly over filling; fold sides over and roll up. Place, seam-side down, on serving dish. Repeat with remaining rolls and ingredients. Slice each roll in half and serve with dipping sauce.
All of your ingredients (except the mint) can be cut the day before and kept, covered with a damp paper towel, in a resealable container in the fridge.
Any excess chicken can be made into chicken salad for lunch the next day, and the bones are terrific for making stock (you can even freeze the carcass to use at a later date, when it’s not so hot outside!).
Originally published in ParentsCanada magazine, Spring/Summer 2018