Rainbow Fresh Rolls with Peanut Dipping Sauce

By Alanna Lipson on May 23, 2018

Total Time: 40 mins

Makes: 10 rolls, ¾ cup sauce


Peanut Sauce

  • ⅓ cup smooth, natural peanut butter
  • 4 tsp unseasoned rice vinegar (or apple cider vinegar)
  • 1 tbsp maple syrup or honey
  • 1 tbsp reduced-sodium soy sauce
  • 2-3 tbsp warm water, as needed


  • 1 small deli rotisserie chicken
  • 10 rice paper wrappers for fresh rolls
  • 1 small yellow pepper, thinly sliced
  • 1 large carrot, cut into matchsticks
  • 1 cup shredded purple cabbage
  • 2 cups packed baby spinach
  • ½ cup loosely packed chopped mint or cilantro (optional)


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.

Time-Saving Tip

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.

Kitchen Tip

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

By Alanna Lipson| May 23, 2018

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