In the summer I like fast cold dinners. As in no pots, no burners, no microwave cold and 15 minutes from beginning to table fast. Assemble and eat. And spring rolls fit that bill. So here is a version that is gluten, dairy, corn, nut, peanut, nightshade, egg and citrus free (it cannot be made soy free). It can be made vegan by using tofu instead of the chicken.

Now you will need to cook the chicken ahead of time and you may want to make the sunbutter sauce ahead of time as well, but assembling this meal takes fifteen minutes. Serve with a side salad and it is dinner for three. Double it and you have dinner for six…or dinner for four and leftovers for lunch. Make it vegan by swapping tofu for the chicken.

You will need the following items

One package of spring roll wrappers
1 cup shredded cooked chicken
1 cup green onions sliced crosswise into disks
1 cup cilantro leaves (stems removed)
1 recipe of my Spicy Asian Peanut (sunbutter) sauce which can be found about five blog posts ago

Knife and cutting board for chopping green onions
Plate for soaking spring roll wrappers
Measuring cups and spoons
bowls for holding cilantro, onions, and chicken mixture

Take 2 spring roll wrappers and place them stacked like one thicker wrapper on a plate (one rips too easily and three is too chewy)
Add water to the plate on top of them.
You will need to press down to cover them momentarily with water.
Mix chicken and half of the “peanut” sauce together.
When wrapper is soft (about three minutes) pour off excess water leaving just the wrapper on the plate. The two wrappers will stick together.
Put equal parts chicken mixture, cilantro and green onions on each spring roll in the middle in an elongated pattern.
Roll them up “burrito-style” and tuck in the ends as you finish rolling
Set aside on another plate to keep chilled while you assemble the remaining spring rolls
Repeat this process until all the meat, cilantro and onions are gone. You should be able to make about six spring rolls.

Serve with a side salad and remaining sauce for dipping and salad dressing.