chicken satay spring rolls

a fun mash-up of two flavor packed dishes, these spring rolls are easy to put together and can serve just one or a whole crowd.

what you will need:

• outdoor grill or indoor grill pan
• medium sauce pan
• cutting board
• large, shallow bowl
• bowl or bag for marinading

ingredients

chicken satay (recipe inspired by well plated by erin)

• 1 pound of boneless, skinless chicken thighs
• 3 tablespoons of low-sodium soy sauce
• 2 tablespoons of freshly squeezed lime juice
• 1 tablespoon of honey
• 1 tablespoon of sriracha style hot sauce
• 2 teaspoons of fresh ginger, minced
• 2 cloves of fresh garlic, minced

for spring rolls

• 1 package of fresh spring roll wrappers
• 1 cup of thinly shredded green cabbage
• 1/2 cup of thinly sliced carrots
• 1/2 cup of thinly sliced cucumbers

for peanut dipping sauce

• 1 cup of low sodium chicken stock
• 1/2 cup of creamy peanut butter
• 1 tablespoon of honey
• 2 tablespoons of low sodium soy sauce
• 1 tablespoon of sriracha style sauce
• 1 teaspoon of fresh ginger, minced
• 2 cloves of fresh garlic, minced
• 1 tablespoon of freshly squeezed lime juice (about 1 lime)

directions

1. marinade the chicken. in a large bowl, combine the soy sauce, honey, sriracha, lime, ginger and garlic. add the chicken thighs to the bowl. cover and refrigerate for at least 2 hours (or up to 24 hours).
2. make peanut dipping sauce. in the medium sauce pan, combine the chicken stock, peanut butter, honey, soy sauce, sriracha, ginger and garlic. simmer over medium heat until fully combined, about 5-7 minutes. remove from the heat, add lime juice, and set aside.
3. prepare spring roll filling: shred the cabbage, slice carrots and cucumbers into thin match-sticks, about 2 inches long each.
4. grill the chicken. on an outdoor grill or indoor grill pan, cook the chicken thighs.
   • outdoor grill: cook chicken over medium high heat. cook for 4 minutes per side, flipping once.
   • indoor grill pan: cook chicken over medium high heat. cook for 4-5 minutes per side, flipping once.
   • both options: remove from heat once a meat thermometer reads 165 degrees F. let rest for 5 minutes before slicing. slice the chicken into half inch strips
5. assemble.
   • follow the directions on the back of your spring roll wrappers packaging to soften the wrappers. in my case, it was placing the wrapper into a bowl of warm water for 15 seconds until fully playable.
   • place the playable wrapper flat on a cutting board or clean, flat surface. fill with shredded cabbage (about 2 tablespoons or one big pinch per roll), carrots (3-4 matchsticks), cucumbers (2-3 matchsticks), and chicken strips (about 2-3 strips).
   • starting on the side of the filling, roll the wrapper once to cover the filling. then, fold over the ends of the wrapper so that the spring roll is ‘closed’ on 3 sides. finish rolling the rest after this.
6. enjoy. serve with peanut dipping sauce – either warm or at room temperature.