Chicken Spring Rolls
Chicken Spring Rolls – Fresh rice paper rolls packed with chicken, crisp vegetables, avocado, and rice noodles. Light, colorful, and served with a quick teriyaki dipping sauce, they’re perfect for a refreshing lunch, appetizer, or easy dinner.
Servings: 4
Ingredients
Rolls
- 1 cup cooked chicken thinly sliced
- 1 1/2 cup match stick carrots
- 1 avocado sliced
- 1 cucumber thinly sliced
- 2 cups rice noodles cooked according to package directions
- fresh cilantro and/or mint
- 8 sheets rice paper
Dipping Sauce
- 1/3 cup Teriyaki Sauce
- 1/2 teaspoon fresh ginger grated
- 1/2 teaspoon garlic grated
- 1 teaspoon sesame seeds
Instructions
- Fill a 13x9 baking dish or large skillet with warm water. Place 1 sheet if rice paper in. Let sit for 20-30 seconds until soft and pliable.8 sheets rice paper
- Place the softened rice paper on a plate or cutting board. Fill with about 1/4 cup carrots, and rice noodles, 2 slices of avocado, a couple slices of chicken, and a few cucumber slices and fresh cilantro or mint.1 cup cooked chicken, 1 1/2 cup match stick carrots, 1 avocado, 1 cucumber, 2 cups rice noodles, fresh cilantro and/or mint
- Fold over the bottom half, fold in both of the sides, and roll to close. Place on a tray or plate.
- Repeat with the rest of the ingredients. Place in fridge until ready to serve.
- Mean while to prepare the dipping sauce mix together teriyaki sauce, garlic and ginger until smooth. Sprinkle with sesame seeds.1/3 cup Teriyaki Sauce, 1/2 teaspoon fresh ginger, 1/2 teaspoon garlic, 1 teaspoon sesame seeds
Nutrition
Calories: 639kcal | Carbohydrates: 126g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 1380mg | Potassium: 325mg | Fiber: 3g | Sugar: 4g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 3mg
