Fresh springrolls with chicken

An easy recipe for a fresh spring rolls with chicken that makes a light and healthy appetizer or starter.

5 from 2 votes

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Prep Time 15

Cook Time 10

Total Time 25

Course Appetizers and Starters

Cuisine Asian

Servings

Calories 229 kcal

Equipment

Ingredients

8 sheets rice paper spring roll wrappers
100 g of vermicelli rice noodles
100 g of cooked shredded chicken (1 cup)
1 cup of shredded fresh spinach
1 grated carrot
1-2 sprigs of fresh parsley, chopped
2-3 mint leaves, chopped

Soy Peanut sauce

4 tablespoons of soy sauce
1 tablespoon of rice vinegar
1 teaspoon of brown sugar
1/2 cup of peanut butter
1 tablespoon of lemon juice
Pinch of garlic powder
Pinch of salt and pepper
1/2 teaspoon of red pepper flakes (optional)

Instructions

If you are not using leftover rotisserie chicken, cook the chicken in a large saucepan for 25 minutes in a tablespoon of vegetable oil.
Cook the vermicelli rice noodles in a large saucepan according to packet instructions.
In a small bowl, mix the soy sauce, peanut butter, salt, pepper, garlic powder, lemon juice, and rice vinegar together to make the sauce.
Chop the spinach and grate the carrot into small portions
Fill a shallow pan with an inch of tepid warm water. Have a plate handy to use for making the wrap, along with all your fillings.
Lay the spring roll wrapper (rice paper) gently in the warm water and let it soak in the water for about 20 seconds or so until soft.
Move the rice paper to the plate that is dry and lay it flat. Once flat, add in your toppings in the center and fold into a spring roll.
Repeat for the remaining spring rolls.
Serve at room temperature, along side the sauce.

Nutrition

Serving: 1gCalories: 229kcalCarbohydrates: 26gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 6gCholesterol: 15mgSodium: 608mgFiber: 2gSugar: 2g