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Fresh Light Chicken Veggie Spring Rolls

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These fresh light chicken veggie spring rolls are a quick, healthy, and satisfying snack or light meal featuring tender chicken, crisp veggies, and aromatic herbs wrapped in delicate rice paper, served with a tangy peanut dipping sauce.

Ingredients

Scale
  • Rice paper wrappers
  • 1 pound cooked chicken breast, shredded or thinly sliced (poached or roasted)
  • 1 medium carrot, julienned or grated
  • 1 small cucumber, seedless and julienned
  • 1 red bell pepper, thinly sliced
  • ¼ cup fresh mint leaves, roughly chopped
  • ¼ cup fresh cilantro leaves, roughly chopped
  • ¼ cup fresh Thai basil leaves, roughly chopped (optional)
  • 2 green onions, thinly sliced
  • 2 ounces cooked rice vermicelli noodles (optional)
  • 3 tablespoons natural peanut butter
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey or brown sugar
  • 1 garlic clove, minced
  • Pinch of chili flakes (optional)
  • Water or coconut milk to thin dipping sauce

Instructions

  1. Poach or roast about 1 pound of chicken breast until cooked through (about 15 minutes poaching or 25 minutes roasting at 375°F). Let cool and shred thinly. Season lightly with salt and pepper.
  2. Cook 2 ounces of rice vermicelli noodles according to package instructions (3-5 minutes). Rinse under cold water and drain thoroughly.
  3. Julienne 1 medium carrot, 1 small seeded cucumber, and 1 red bell pepper. Thinly slice 2 green onions. Roughly chop about ¼ cup each of fresh mint, cilantro, and Thai basil leaves.
  4. In a small bowl, whisk together 3 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon honey or brown sugar, 1 minced garlic clove, and a pinch of chili flakes if desired. Thin with water or coconut milk 1 tablespoon at a time until smooth and dippable.
  5. Fill a large shallow dish with warm water (~100°F). Dip one rice paper wrapper for 10-15 seconds until softened but still slightly firm. Lay flat on a clean, damp towel or cutting board.
  6. Place a small handful of shredded chicken, some julienned veggies, a small amount of noodles (if using), and a sprinkle of herbs near the bottom third of the wrapper. Fold sides in tightly and roll up from the bottom to enclose filling completely.
  7. Repeat softening wrappers and assembling rolls until all filling is used. Cover finished rolls with a damp towel to prevent drying.
  8. Arrange rolls on a platter and serve with peanut dipping sauce on the side. Best eaten fresh but can be stored in the fridge covered for up to 24 hours.

Notes

Dip rice paper wrappers briefly (10-15 seconds) in warm water to avoid tearing or sogginess. Use a damp towel to keep assembled rolls from drying out. Poaching chicken keeps it moist and tender. Adjust dipping sauce to taste. Rolls are best eaten fresh but can be refrigerated for up to 24 hours.

Nutrition

Keywords: spring rolls, chicken spring rolls, healthy snack, fresh spring rolls, easy recipe, light meal, peanut dipping sauce, gluten-free, low-fat

Find it online: https://larameals.com/fresh-light-chicken-veggie-spring-rolls-recipe-easy-healthy-snack-ideas/