Prepare all ingredients by cooking the chicken, making the jasmine rice, and preparing the slaw with shredded cabbage and carrots. Set everything aside in separate bowls for easy assembly.

Fill a shallow dish with warm water and soak one spring roll wrapper at a time for about 30 seconds or until softened. Place the wrapper on a flat surface.

Start assembling the spring rolls by adding a small amount of cooked chicken, rice, and slaw in the center of each wrapper.

Roll the spring roll tightly, folding in the sides as you go to prevent the filling from spilling out.

Repeat with the remaining wrappers and filling, placing the finished rolls on a large plate. Chill the rolls for at least 20 minutes to firm them up.

To make the peanut sauce, combine peanut butter, soy sauce, sriracha, honey, lime juice, and a splash of water in a bowl. Stir until smooth and creamy.

Serve the chilled spring rolls with the spicy peanut sauce on the side for dipping.