I updated this post and reworked these into spring rolls! You can find the recipe here: Thai Chicken Spring Rolls with Spicy “Peanut” Sauce
- For the wraps:
- 12 Bibb or Romaine lettuce leaves
- 4 Napa cabbage, leaves thinly chopped
- 1 pound chicken breast, grilled and then diced into ½-inch cubes
- 1 cup raw broccoli, finely chopped
- 1 cup shredded carrots
- ¼ cup scallions, thinly sliced
- For the peanut sauce:
- ½ cup peanut butter or creamy roasted almond butter
- ¼ cup lime juice, freshly squeezed
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
- 2 teaspoons rice vinegar
- 2 teaspoons honey
- ¼ cup water
- ¼ cup cilantro, minced
- 2 cloves garlic, pressed
- 2 teaspoons ginger, freshly minced or grated on a Microplane zester
- 1 teaspoon chili powder or diced jalapeno pepper
To make the peanut sauce:
- In a quart jar, combine nut butter, lime juice, fish sauce, sesame oil, vinegar, agave and water. Seal jar and shake well.
- Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined. Store in the refrigerator. Keeps for a week or so. Use as a dip for jicama and cucumber, or serve over salad or spring rolls. It's also great over fish or chicken or sucked through a straw. (OK, maybe too far.)
To assemble the wraps:
- Spread out the lettuce leaves. Place a tablespoon of each into the leaf: cabbage, chicken, broccoli, carrots and scallions.
- Drizzle with peanut sauce and serve. Serves 4
- I looked for ume plum vinegar, but had no luck. I had no idea what it is. (So I looked it up.) I used rice vinegar because I had it on hand. White wine vinegar would also work well.
- I used almond butter. I was surprised how "peanutty" the sauce still tasted.
- To simplify things, I put the cabbage, broccoli, carrots and scallions into a bowl and mixed them together. This mixture is also good alone with the peanut sauce and served as a slaw/salad.