Rice Paper Spring Rolls with spicy peanut sauce

Makes 4 spring rolls

Sauce: (from here - I halved the recipe)

• 2 tablespoons vegetable oil (do not use olive oil for this)
• 2 scallions, chopped very fine
• 1 garlic clove, finely minced
• 1 tablespoon fresh ginger, finely grated
• 1 cup water
• 1/2 cup peanut butter (can add in more to make a thicker sauce)
• 1/4 cup soy sauce (SAN-J Wheat free tamari, BRAGG'S Amino, and LA CHOY are gluten free)
• 1/4 cup white vinegar
• 3 tablespoons packed brown sugar
• 1 tablespoon thai-style chili sauce (TRADER JOE'S sweet chili sauce, HUY FONG FOODS, THAI KITCHEN are gluten free)

1. In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
2. Add/stir in the remaining ingredients and bring to a simmer, stirring.
3. Simmer the sauce until smooth, then cool to room temperature.
4. *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
5. This sauce is best served at room temperature.

Spring Rolls:
-1 chicken breast, cut up in pieces and salted
-4 rice papers soaked in water for a few minutes (you can find these in the Asian section of the grocery store. Make sure they are RICE paper rolls...they can contain tapioca starch which is fine)
-1 cup shredded veggies (carrots, broccoli, or cabbage)
-1 can water chestnuts, drained

Directions:

After you've made the sauce and set it aside, add a few tablespoons of oil to the same pan and cook up the chicken pieces in it. Once cooked, throw them in a food processor with the water chestnuts and grind to fine pieces.

After soaking each rice paper roll, lay flat on a plate and put some of the shredded veggies and the chicken in the middle of the roll. Carefully roll one side over, then both ends in, then roll the rest of the way shut. Repeat with the other 3 rice papers.

I serve this with Spicy Noodles with Beef