Chicken Fresh Rolls with Peanut Sauce

A lighter way to run two blends at once. The chicken marinates in Golden Hive for smoky-sweet depth and Sweet Sriracha for the kick, then gets wrapped cold in rice paper with crunchy vegetables and herbs. The peanut sauce takes five minutes and disappears first. About 45 minutes for 4 servings, roughly 2 rolls each.

Ingredients

• 1.5 lb boneless chicken thighs (or breast)
• 1 tbsp SpiceX Golden Hive seasoning
• 1 tbsp SpiceX Sweet Sriracha seasoning
• 1 tbsp olive oil (for the marinade)
• 8 rice paper sheets
• 2 cups cooked vermicelli rice noodles (optional)
• 1 cup carrots, cut into matchsticks
• 1 cup cucumber, cut into thin strips
• 1 cup fresh cilantro and mint leaves
• 4 butter lettuce leaves, torn
• 1/3 cup creamy peanut butter (for the peanut sauce)
• 2 tbsp soy sauce (for the peanut sauce)
• 1 tbsp honey (for the peanut sauce)
• Juice of 1 lime (for the peanut sauce)
• 1 tsp SpiceX Sweet Sriracha seasoning (for the peanut sauce)
• 3 to 4 tbsp warm water (to thin the peanut sauce)

Directions

1. Marinate: toss the chicken with the olive oil, Golden Hive, and 1 tbsp Sweet Sriracha until fully coated. Rest at least 20 minutes — or overnight in the fridge if you're planning ahead.
2. Cook: sear in a hot pan or grill over medium-high, about 5 to 6 minutes per side, until charred at the edges and cooked through (165°F). Rest 5 minutes, then slice into thin strips.
3. Sauce: whisk the peanut butter, soy sauce, honey, lime juice, and 1 tsp Sweet Sriracha, then thin with warm water a tablespoon at a time until it ribbons off the whisk.
4. Roll: dip a rice paper sheet in warm water for about 5 seconds and lay it flat. Stack lettuce, noodles, carrots, cucumber, herbs, and chicken in a tight row across the lower third — don't overfill. Fold the bottom over the filling, tuck in the sides, and roll it snug. Repeat.
5. Serve: slice each roll in half on the bias and dunk generously in the peanut sauce.

Chef's note: Five seconds in warm water is all the rice paper needs — it keeps softening while you build the roll. And keep your rolling surface lightly damp, not wet: a dry board makes the paper stick, a soaked one makes it tear.

Nutrition per serving (serves 4, about 2 rolls with sauce): 460 calories · 33g protein · 42g carbs · 17g fat. Macros estimated.