Chicken and Vegetable Spring Rolls

Name: Chicken and Vegetable Spring Rolls
Yield: 12 g
Cuisine: Asian
Ingredients: 12 pcs Rice paper; 1 pcs Salad mix; 400 g Chicken breast; 50 g Salad, rocket, raw; 2 pcs Fresh cucumber; 1 pcs Carrot, Norwegian, raw; 2 pcs Bell pepper; 1 tbsp Vegetable oil for frying; 2 tbsp Cream, sour, cultured; 1 tsp Mustard; 1 tsp Soy sauce; 2 pcs Garlic, raw; 1 tsp Lemon juice; Salt and pepper; soy sauce and sesame seeds for serving

РЕ Рецепты|Recipes Follow

👁 1 Channel post →

Light and crispy rice paper rolls packed with juicy chicken, fresh vegetables, and a tangy sour cream dipping sauce.

Servings

the whole recipe recalculates

Or tap the amount of any ingredient and enter what you have — the whole recipe adapts

Rescaled from:

Your rating

Ingredients

Nutrition facts

kcal

protein

fat

carbs

Food cost PRO

Quick price-per-kg calculator

Pack weight, g

Pack price

Price per kg

Unlock with Pro Try Pro

Method

Pan-fry the chicken fillet in vegetable oil until cooked through.

Cut the vegetables into thin matchsticks.

Make the sauce by combining sour cream, mustard, soy sauce, minced garlic, lemon juice, salt, and pepper.

Soften the rice paper sheets in water following the package directions.

Layer the mixed greens, arugula, chicken, and vegetables onto the rice paper and roll them up tightly.

Serve alongside the dipping sauce, extra soy sauce, and sesame seeds.

Comments

No comments yet. Be the first!

Chicken and Vegetable Spring Rolls

Belka Pro

Ingredients

Method

Comments