Vietnamese Spring Rolls with Peanut Sauce

This was my attempt (of many) to imitate Pei Wei. While the image is uh, less of a roll and more of a packet, the taste was well worth it. Naturally, Dad didn’t have any of these.

ingredients

Spring rolls:
Spring roll wrappers
Fresh mint, minced
Fresh ginger, minced
Fresh cilantro, mixed
Spring mix lettuce
Shredded carrots
1/2 - 1 c. peanuts
1/2 pkg rice noodles, cooked and rinsed
2 chicken breasts, cooked and shredded (optional)
Peanut Sauce
1 1/2 cups creamy peanut butter
1/2 cup lite coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
[Note: You can add a wide variety of ingredients to the spring rolls: green onions, snow peas, bean sprouts, watercress, and to marinate the chicken in soy or hoisin sauce prior to cooking.]

directions

1
Spring rolls:
2
Fill a large, shallow dish with hot water and soak 1 spring roll wrapper for 20 seconds until pliable. Remove to a wet paper towel/tea towel, and dab until slightly sticky. In the center of each wrapper, pile ingredients, sprinkling herbs throughout. Fold top and bottom over mixture, and then one of the sides. Then roll towards remaining end, or else fold remaining end over top. Seal seams with a bit of water if they won’t stick. Eat immediately, or else fry in peanut or sesame oil in skillet or wok.
3
Peanut sauce:
4
Mix all ingredients together, except cilantro. Stir in cilantro immediately before serving.
5
Serve with peanut sauce and enjoy!