Chicken Spring Rolls with Peanut Sauce

Been wanting to make these forever and finally yesterday did --they were awesome and definitely a make again item.

• PEANUT SAUCE
  • 1/2 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon chile-garlic sauce
  • 3 tablespoons fresh lime juice
  • 1/4 cup water
• SPRING ROLLS
  • 12 leaves butter lettuce
  • 4 cooked chicken thighs, sliced ( I used tenderloins as it was what I had on hand)
  • 1 seedless cucumber, cut into thin matchsticks
  • 2 carrots, peeled and cut into thin matchsticks
  • 12 rice paper wrappers (22 centimeters in diameter)
  • For the peanut sauce:
    In a medium mixing bowl, whisk all of the ingredients, except for the water, until smooth. Whisk in a little water at a time, until sauce is a pourable consistency.
    For the spring rolls:
    1. Fill a large pie dish with lukewarm water and set out a clean cutting board.
    2. Submerge each rice paper wrapper in the water entirely and let excess drip off. Place the wrapper on the cutting board. Add 1 piece of each ingredient to the lower half of the wrapper (roll up the lettuce and place on top last). Carefully roll the wrapper like you would a burrito.
    3. Repeat with remaining wrappers and ingredients. Serve with the peanut sauce.