I’ll admit, one of the things I miss about not eating wheat is egg rolls. I love the crunchy egg rolls dipped in sweet chili sauce. However, these chicken spring rolls dipped in peanut sauce are just as good, easier to make and healthier as well! You can fill these with any vegetables you like, I used carrots, cucumbers and bell peppers. You can also add mushrooms, lettuce and vermicelli (rice noodles) as well. You can use chicken or shrimp, or leave it out for a vegan option. I cooked my chicken breast in the seasonings, just for a little more flavor, but you can also just slice up leftover grilled chicken breast.
Colorful, nutritious and tasty spring rolls with a savory peanut dipping sauce.
- 2 chicken breasts
- 1 cup shredded carrots
- 1/2 cucumber, peeled and julienned
- 1 bell pepper, juilienned
- 1 tsp sesame oil
- 2 Tbsp rice wine vinegar
- 2 tsp soy sauce
- 8 rice paper wrappers
- Peanut Dipping Sauce:
- 1 Tbsp peanut oil
- 2 cloves garlic, minced
- 1/2 cup peanut butter, creamy or chunky
- 1/4 cup hoisin sauce
- Chopped peanuts, for garnish, optional
- Thinly the chicken across the grain.
- Saute the chicken in the sesame oil until lightly browned on each side.
- Add the vinegar and soy sauce to the chicken, reduce heat and continue to cook until the chicken is completely cooked.
- In a small skillet, saute the garlic in the peanut oil for 1 minute.
- Add the peanut butter and hoisin sauce.
- Stir well and reduce heat to medium low. Stir occasionally until the rolls are made.
- While the sauce is cooking, assemble the spring roll ingredients. You’ll want to be able to work quickly.
- One at a time, dip each rice paper in water (use a shallow bowl or plate).
- Place the filling ingredients, chicken breast, carrots, cucumber and pepper, in the middle of the wrapper.
- Tuck the left and right ends of the wrapper over the filling.
- Fold the bottom end up over the filling and then roll the wrapper the rest of the way up.
- Set aside and continue until all the wrappers and ingredients are used.
- Serve immediately with the peanut dipping sauce.
Use shrimp in place of chicken.
Omit the chicken for a vegetarian and vegan option.
Preparation time: 25 minute(s)
Cooking time: 10 minute(s)
Diet tags: High protein, Gluten free
Number of servings (yield): 8
Culinary tradition: Thai
Entire recipe makes 8 servings
Serving size is 1 roll.
Each serving = 5 Smart Points/5 Points
PER SERVING: 180 calories; 8g fat; 2.4g saturated fat; 14g carbohydrates; 4.3g sugar; 16protein; 1.8g fiber