Chicken and Kale Spring Rolls with Peanut Sauce

  • Yield: 10 spring rolls, 20 halfs 1x



  • 10 spring roll wrappers
  • 2 1/2 c shredded rotisserie chicken
  • 2 c tuscan kale, chopped
  • 2 c napa cabbage, chopped
  • 3/4 c honey roasted peanuts, chopped
  • 3 green onions, chopped
  • 1 avocado, diced
  • 3/4 c fresh mint leaves


  • 1/2 c creamy peanut butter
  • 1/4 c olive oil
  • 2 T rice wine vinegar
  • 1 tsp sesame oil
  • 3 cloves garlic, minced
  • 2 T honey
  • 3 T soy sauce
  • 1/4 c hoisin sauce
  • 1/2 tsp ginger paste
  • 1/2 tsp salt
  • juice of 1 lime


  1. First, prepare the fillings. Shred the chicken and set aside. Chop your kale, cabbage, green onions, peanuts, and place washed mint leaves in a small bowl to the side; *If you are eating right away, go ahead and prepare the sliced avocado as well.
  2. Now, combine all sauce ingredients in a small mixing bowl, whisk to combine. You may need to use an immersion blender to create an extra smooth consistency.
  3. Time to Assemble! Fill a shallow dish or bowl with warm water. Submerge each of the spring roll wrappers under the warm water until softened, about 15 seconds; place onto work surface.
  4. In the lower half of the wrapper, place shredded chicken, kale, cabbage, peanuts, green onions, and avocado. Fold the sides of the wrapper over the fillings and roll it up! Repeat with remaining wrappers and fillings.
  5. Serve with peanut sauce.

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