Chicken Satay Fresh Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
 
Ingredients
  • - 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
Instructions
  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.
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2015/01/chicken-satay-fresh-rolls/