We rolled these with plenty of fresh basil, mint, and cilantro and serve them with a quick Asian peanut sauce that adds tons of delicious flavor! A package of shredded coleslaw mix shaves off prep time but make sure you pick one with both carrots and cabbage. The rolls can be made several hours ahead of serving. Store refrigerated and covered with a damp paper towel.😋
Ingredients:
¼ cup powdered peanut butter
¼ cup water, warm
¼ cup hoisin sauce
2 tsp soy sauce
2 tsp chili garlic sauce
2 tsp rice vinegar
6 rice paper wrappers, 6-inches each
1⅓ cup packaged coleslaw mix (shredded cabbage and carrots)
⅔ cup sweet red peppers, cut into thin strips
3 oz cooked skinless boneless chicken breasts, cut into thin strips
1 tbsp cilantro
1 tbsp basil
1 tbsp mint leaves
Instructions
In a small bowl, whisk together powdered peanut butter and water until fully combined; whisk in hoisin sauce, soy sauce, garlic sauce, and vinegar.
Briefly soak rice papers in warm water to soften them; set them on a work surface.
Divide vegetables, chicken, and herbs amongst wrappers; drizzle each with 2 tsp sauce.
Roll up wrappers burrito style; serve with remaining peanut sauce.
