Chicken Satay Fresh Rolls

Chicken Satay Fresh RollsMy kids love fresh rolls, and as a parent I love how much nutrition I can pack into each roll. We call them silly-noodle-rolls in our house because the kids giggle at trying to eat a roll that doesn’t seem to behave like a traditional wrap does. Older kids can help by prepping the veggies and younger kids can help arrange the ingredients in the fresh rolls. We make it an assembly line process in our household, and because of this, it’s often a weekend lunch!

We started making fresh rolls years ago when we lived in a very small community with nowhere near by to order from. Now, we continue to make them because we can customize the ingredients and make extra for lunch the next day!  Fresh rolls are not complicated at all, I promise!  Check out the recipe below and give it a try yourself!

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Chicken Satay Fresh Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
  • - 3 chicken breasts, diced
  • - 2 Tbsp Thai Kitchen Fish Sauce
  • - 1 Tbsp oil
  • - 2 Tbsp Club House Dehydrated Minced Garlic
  • - 1 Pkg Simply Asia Stir Fry Sauce – Spicy Kung Pow
  • - 2 Tbsp Thai Kitchen Peanut Satay Sauce
  • - ½ long English cucumber, thinly sliced
  • - 2 carrots, shredded
  • - 1 cup snap peas, sliced
  • - 12 rice paper rolls
  • - ½ Pkg Thai Kitchen Thin Rice Noodles
  • - 3 Tbsp Thai Kitchen Sweet Red Chili Sauce
  1. Heat oil in large frying pan or wok, add fish sauce, diced chicken and minced garlic. Saute until chicken is no longer pink.
  2. Add 1 Pkg of Simply Asia Spicy Kung Pao Stir Fry Sauce and 2 Tbsp of Thai Kitchen Peanut Satay Sauce. Stir and transfer to a bowl to cool.
  3. Bring a pot of water to a boil, add ½ Pkg Thai Kitchen Thin Rice Noodles and cook for 1 minute to soften. Drain, rinse with cold water, and set aside in a bowl.
  4. Add warm water (heated in microwave or on the stove) to a pie plate (even a pizza pan will do). Place Rice Wrap into the water to soften.
  5. Remove softened rice wrap and place on a cutting board or other hard surface. Add the
  6. remaining ingredients in the following order: Thai Kitchen Thin Rice Noodles, chicken, cucumber, carrots and peas. Then, roll to wrap it all up like you would a traditional wrap. Set aside on a plate, ensuring wraps do not touch.
  7. Serve with Thai Kitchen Sweet Red Chili or Thai Kitchen Peanut Satay Sauce for dipping.

Chicken Satay Fresh Rolls



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