Total Time: 40 mins
Makes: 10 rolls, ¾ cup 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
Maple Leaf Natural Selections Oven Roasted 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.
Shred enough chicken 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.
Originally published in ParentsCanada magazine, Spring/Summer 2018. Photo by Alanna Lipson.