Opal's Shredded Chicken Spring Rolls with Duo of Dipping Sauces

Name: Opal's Shredded Chicken Spring Rolls with Duo of Dipping Sauces
Yield: 6 spring rolls
Ingredients: ¼ cup, peanut butter; 2 tablespoons, hoisin sauce; 2 tablespoons, honey; 2 tablespoons, soy sauce; 2 tablespoons, boiling water; 1 tablespoon chopped dry-roasted, peanuts; ¼ cup, hot water; 2 tablespoons, sugar; 2 tablespoons, lime juice; 1 tablespoon, fish sauce; 1 , garlic clove, minced; 1 (8-ounce), boneless, skinless chicken breast; 2 teaspoons, table salt for poaching; 6 , wonton wrappers; 3 , scallions, green parts only, cut in half lengthwise; 2 cups, vegetable oil for frying; 6 (8-inch), round rice paper wrappers; 1 , carrot, peeled and shaved into ribbons (about ½ cup); 1 , cucumber, peeled and shaved into ribbons (about ½ cup); ½ Fuji, apple, cut into matchsticks (⅓ cup); 1 cup thinly sliced, iceberg lettuce; 2 tablespoons thinly sliced fresh, mint leaves

3 comments

By Christina Phan

There’s a hidden element inside these tasty rice paper rolls–wontons wrapped around scallions and then fried to make a crunchy surprise.

SERVES6 spring rolls

TIME1¼ hours

Opal's Shredded Chicken Spring Rolls with Duo of Dipping Sauces

WHY THIS RECIPE WORKS

These tasty spring rolls won the kids’ lunchbox challenge in episode 7 of America's Test Kitchen: The Next Generation. In addition to a crispy fried wonton, Christina packed these rolls with cucumbers, carrots, apples (a revelation in sprin...

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