I’ve often said that I could very easily make a complete meal out of an order of Thai-style spring rolls; I love ’em!
So cool, crisp and refreshing with their shredded greens, herbaceous basil and mint, and matchstick cucumbers and carrots—chicken spring rolls with their sweet and mildly spicy peanut dipping sauce are the perfect light and healthy meal.
And making them at home is quite fun and easy, the only slight hassle being grappling with the sticky rice paper; so I’ve got a tasty little solution; one that’ll keep all of those zesty and savory-sweet flavors nicely wrapped inside, only in slightly different outer packaging.
Fresh produce begins to become colorfully eye-catching and abundant in the spring; it becomes irresistible. And what’s exciting is to find ways to begin to use it more to create lighter, fresher and simpler meals that capture the essence of the season.
Being as big a lover of Thai-style spring rolls as I am, I thought they’d be an amazing inspiration for creating an easy and seasonal sandwich wrap, one that contains all of those bold and popping, nutty and warm, Thai-inspired flavors, but using lavash instead of the traditional rice paper wrapper. It’s a total twist (and roll) on a delectable little finger-food appetizer, perfect for work or school lunches, or as a light meal or healthy snack at home.
Sitting down to a plateful of Thai-style chicken spring rolls with a side of peanut sauce at the local Thai restaurant is such a pleasurable way to quell the appetite for a fresh and cool dish. But sometimes, simplicity rules; and swapping out the outside “shell” for a slightly more convenient and sandwich-y one (while keeping all of the inside goodness within) is my preferred way to go.
Thai-Style Peanut Chicken “Spring Roll” Wraps are a scrumptious treat to enjoy anytime you get a taste for those zippy flavors that you so love in the original, only wrapped to create a perfectly delicious and perfectly fresh little spring sandwich—a “roll” with a twist.
Taste what’s good and pass it on.
Thai-Style Peanut Chicken “Spring Roll” Wraps with Cool Greens, Cucumber and Carrots, drizzled with a Sweet & Spicy Peanut Sauce
by Ingrid Beer
Yield: Serves 2-4
• 2 lavash-style wraps
• Chili-Garlic Spread (recipe below)
• ½ cup shredded romaine lettuce
• 4 chicken tenderloins, cooked and cooled, and sliced into thin, matchstick-type strips
• ¼ cup shredded carrots
• 1 persian cucumber, sliced into thin, matchstick-type strips
• 4 fresh, whole basil leaves
• 4 fresh, whole mint leaves
• 1 tablespoon chopped peanuts
• Sweet & Spicy Peanut Sauce (recipe below)
• Love, sprinkled generously
-Place the lavash wraps in front of you, and spread a very light amount of the Chili-Garlic spread over the entirety of the lavash wraps, getting to edges, as this will help to hold, or “glue”, the ingredients once wrapped.
-Next, add about half of the shredded romaine lettuce to the bottom of each wrap, in a row, and top with about half of the shredded carrots; sprinkle over some of the fresh basil and mint.
-Next, add half of the thinly sliced chicken over top, followed by the cucumber; drizzle a tablespoon or two of the Sweet & Spicy Peanut Sauce, plus a sprinkle of the chopped peanuts, and roll the wrap upwards fairly tightly, and set it on its seam to close.
-Cut the wraps on the bias, and serve half a wrap per person (or a full one, if for a fuller meal), along with a little extra peanut sauce on the side to dip, if desired; best served fresh, but refrigerate if serving later.
Chili-Garlic Spread Ingredients:
• ¼ cup whipped cream cheese
• ¼ teaspoon chili-garlic sauce
-In a small bowl, mix the ingredients together until combined; keep cold.
Sweet & Spicy Peanut Sauce Ingredients:
• ¼ cup smooth peanut butter
• 2 tablespoons honey
• 2 tablespoons reduce sodium soy sauce
• 1½ tablespoons water
• 1 tablespoon rice vinegar
• ½ teaspoon (or more, if desired) chili-garlic sauce
-Add all ingredients to a small bowl, and whisk to combine and blend until smooth; use immediately, or keep in covered container at room temp for up to 1 day. (Can be refrigerated if there are leftovers, but it may thicken up a little—just allow it to come to room temp to become more fluid.)