Chicken Spring Rolls
Filled with healthy vegetables and sliced chicken, Chicken Spring Rolls is a flavorful and healthy lunch or dinner.
Servings: 6 rolls
Calories: 359kcal
Ingredients
Spring Rolls
- 6 rice paper wrappers or 12 if doubling
- 2 chicken breasts baked and sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 cups baby spinach
- 1/4 cup purple cabbage shredded
Dipping Sauce
- 1 cup almonds
- 3 cloves garlic
- 1 tbsp lime juice
- 2 tsp ginger paste
- 1 tsp siracha
- 1/2 tsp tumeric
- 1/2 cup water
Garnishes
- 1 tsp red pepper flakes
- 1/4 cup almonds sliced
- 1 sprig parsley
- 1 tbsp hemp hearts
Instructions
Spring rolls
- You can either grill or bake chicken breasts or use rotisserie chicken. Slice the chicken in one inch strips. Chop up all filling ingredients and set them aside in a bowl.
- Using two wide shallow bowls, soak the rice paper in warm water for a few seconds. Don't oversoak. Then place them on a work surface. Flatten the edges.
- Add the mixture of chicken and vegetables in a line down the center of the rice paper. Don't overfill.
- Roll the edges by folding the top and bottom around the filling, and then roll the side, keeping it together as tightly as possible. If the roll is too flimsy, you can add another rice paper to help tighten it.
- Serve with spring roll dip.
Dipping Sauce
- Add all ingredients to a food processor or blender
- Process on medium speed until smooth
- Add water until you reach the desired consistency
- Add dipping sauce to a bowl and garnish as desired
Nutrition
Calories: 359kcal | Carbohydrates: 22g | Protein: 28g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 187mg | Potassium: 575mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1805IU | Vitamin C: 89mg | Calcium: 123mg | Iron: 3mg