Lemongrass Chicken Spring Rolls

Lettuce wraps are all well and good. They are low-carb and delicious. But, oh so very messy. I feel that the extra effort up front to wrap them into spring roll skins makes for a much more enjoyable eating experience.

Based on a recipe from Earthbound Farms
Serves 4-6 as a main dish, 12-16 as an appetizer
Note: I like to make the filling the day before or earlier in the day; refrigerate until ready to roll.

• 3 Tbsp coconut oil
• 2 lbs ground chicken
• 2 stalks lemongrass, crushed with a mallet and cut into 3-inch lengths
• 2 Tbsp minced fresh ginger
• 4 cloves garlic, minced
• 1 jalapeño or Serrano chili, seeded and minced
• 3 Tbsp fish sauce
• 2 Tbsp brown sugar or honey
• 1 lime, zest and juice
• 1 bunch fresh Thai basil or fresh mint
• 1/2 bunch fresh cilantro
• 2-3 green onions, sliced
• 1/2 cup peanut butter
• Hoisin sauce
• Honey
• Sriracha
• 1 large head Romaine lettuce, washed and leaves separated
• 12 oz package spring roll skins (8-inch round)

Heat oil in saute pan to medium high. Add chicken, aromatics, and fish sauce and cook, stirring constantly and breaking up meat with wooden spoon, until no longer pink. Stir in honey and lime zest. Use slotted spoon to transfer chicken mixture to a glass dish, leaving lemongrass stalks behind. Raise heat and reduce sauce until thickened and most of the water has evaporated. Off heat, remove and discard lemongrass. Scrape liquid into the glass dish with the chicken and stir until combined. Allow to cool before adding herbs.

Juice lime into small bowl. Chop green onions and cilantro, and stir into chicken mixture. Chop basil or mint and add to bowl with lime juice. Stir to combine. Then stir into chicken. Taste and adjust seasoning with salt and pepper.

Peanut sauce:
Add 1/2 cup peanut butter to a small bowl. Stir in water, a tablespoon at a time, until consistency is smooth and dippable. (It will get thicker before it thins out!) Then add 1-2 Tbsp hoisin sauce, 1-2 Tbsp honey, and a squeeze or two of Sriracha, tasting as you go. You’ll know it’s ready when you have to resist eating it straight out of the bowl.

Fill a large shallow bowl or pie plate with room-temperature water. Lay out your fillings and a large wooden cutting board. (Tear large lettuce leaves into several pieces.) One at a time, dip a skin in water, rotating if necessary to cover evenly with water for a few seconds; just until it becomes flexible. Lay it smooth side down on the cutting board. Place a piece of lettuce on the skin, and spoon filling on top. (I like to include peanut sauce right in the roll.) Fold the bottom edge up first, then fold the sides inward. Roll up, tucking filling under with your fingers. The first few might be messy, but you’ll soon figure out how long to soak the skins, how much filling is good, and the rolling technique that works for you. For nice presentation, line a plate or platter with lettuce. The rolls will stick to each other so try to leave space between.

Serve with peanut sauce, sriracha, hoisin sauce, pepper jelly…

Note about serving as party fare: Once they are rolled, the spring rolls will keep for several hours, but not overnight. Consider involving your guests in a roll-your-own activity. Could be super fun!