Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

These are NOT wrapped up condoms!!! Get your mind out of the gutter dammit!!! :p

*coughs* Recipe from !

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Please Fave the Original Submission: https://www.furaffinity.net/view/14206339/

These will put a spring in your step, from puffin-cooks !

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Spring rolls are really fresh and great for the intense heat of summer. They're a little bit of a process to make, but the results are delicious! Feel free to use your favorite veggies, substitute chicken for shrimp or pork, or use store-bought peanut sauce.

Ingredients:

For the sauce:
1/2 cup peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
1 clove garlic, minced
1/2 cup water
Sriracha, to taste

For the spring rolls:

2 cloves garlic, minced
2 teaspoons soy sauce, divided
1 pound skinless, boneless chicken breasts, cut into inch pieces
2 teaspoons cooking oil, divided
6 ounces fresh snow pea pods
4 green onion stems, chopped
1 pound watercress, chopped
1/4 cup chopped fresh cilantro
2 large carrots, peeled
Avocado
12 large spring roll wrappers (or many medium ones)

Directions:

For the peanut sauce:

In a bowl, stir peanut butter, soy sauce, sugar and garlic together until well-mixed. Gradually add in the water until the texture is smooth. (You think you won't need all that water, but you will!) Add Sriracha and taste until it reaches your preferred spice level.

For the spring rolls:

Combine 1 cup of your peanut sauce, the garlic, and one teaspoon of soy sauce in a bowl. Add the chicken cuts and mix until the chicken is fully coated. Place in a refrigerator and marinate for 30 or more minutes.

Heat 1 teaspoon of oil in a skillet over medium heat. Cook the peas and green onion until heated yet still crisp (3 - 4 minutes). Transfer to a large bowl. Add the watercress and cilantro to the bowl, mixing. Peel long slices of carrot with a vegetable peeler into the mixture as well. Toss with one teaspoon soy sauce.

Heat another teaspoon of oil in the skillet. Cook the chicken until cooked through, about 10 minutes.

Fill a bowl with hot water. Dip each wrapper into the hot water for about 2 seconds. As you remove the wrapper from the water, fill each with 2 spoonfuls of chicken or slices of avocado and a small handful of the watercress mixture. Fold the wrappers up like a burrito, bringing the top and bottom down to meet and then rolling sideways. Use two wrappers if necessary. Serve with the remaining peanut sauce for dipping.

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