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Lunch
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Chicken and Veggie Spring Rolls

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40min

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4 servings

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These Chicken and Veggie Spring Rolls are a fresh and flavorful option perfect for a light lunch or an appetizing starter. Juicy chicken paired with crisp vegetables, all wrapped in delicate rice paper, offers a delightful combination of textures and tastes. With each bite, you enjoy the burst of fresh herbs and the savory goodness of perfectly seasoned chicken. This dish is not only visually appealing but also a healthy choice, highlighting fresh, vibrant ingredients wrapped in a fun, hand-held package.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Soy

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Ingredients

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Steps

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1
Cook Chicken

Boil the chicken breast until fully cooked and shred it using two forks.

2
Prepare Dressing

Mix soy sauce, sesame oil, and rice vinegar in a bowl.

3
Season Chicken

Add the dressing to the shredded chicken and mix well.

4
Prep Veggies and Herbs

Julienne the carrot and cucumber. Chop the mint and cilantro. Slice the garlic and ginger very thinly.

5
Assemble Spring Rolls

Soften rice paper by dipping in warm water. Place lettuce, carrot, cucumber, mint, cilantro, garlic, ginger, and seasoned chicken towards one end of the rice paper.

6
Roll Tightly

Roll the rice paper around the fillings tightly, folding in the edges to seal.

7
Serve Fresh

Serve the spring rolls fresh with additional soy sauce or a dipping sauce of your choice.

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