Spring Rolls
Servings: 15 spring rolls
Nutrition
Calories: 107kcal | Carbohydrates: 15.5g | Protein: 6.4g | Fat: 2.1g
These Spring Rolls are made using rice paper, rice noodles, chicken breasts, lettuce, carrots, and cilantro. They are served with a side of peanut sauce for lots of flavor.
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Equipment
Ingredients
For the Spring Rolls
- 15 sheets (135 g) rice paper
- 1 lb (454 g) boneless skinless chicken breast
- 1 tbsp (14 g) mayo
- 2 tsp (5 g) sriracha
- 2 oz (75 g) rice sticks
- 3 cups (250 g) romaine lettuce
- 1 large (200 g) cucumber
- ½ bunch (20 g) cilantro
- 2 tbsp (30 g) rice vinegar
- 1 medium (100 g) pickled carrots
For the Peanut Sauce
- 3 tbsp (50 g) peanut butter
- 4 tsp (20 g) soy sauce
- 2 tsp (10 g) sriracha
- 4 tsp (20 g) lime juice
- 1½ tbsp (30 g) honey
- water to consistency
Instructions
For the Spring Rolls
- Cut the chicken to even thickness and cover with the mayo and sriracha on all sides. Air Fry at 400°F for 8-12 minutes, flipping it halfway. You could also do shrimp or pork if you wanted.
- You'll need to prep the pickled carrots in advance as well if you don't already have them in your fridge. You can either use a vegetable peeler to create ribbons or just buy pre-shredded carrots. To pickle them mix 1 part water and 1 part vinegar with 1 tbsp of sugar and 1 tsp of salt. Put them in a container and allow them to pickle overnight. Make a bunch. These are great and they will last in the fridge for weeks.
- To start your prep work, place the rice noodles in a bowl of hot water and allow them to soak for 10-15 minutes or until they have softened.
- Wash and cut your lettuce into thin slices and pick the leaves away from the cilantro stems.
- Using a vegetable peeler, create ribbons out of your cucumber.
- Once the chicken has finished cooking, cut it into thin slices.
- To prep the rice paper, submerge it in warm water or hold it under the faucet. Place it down on your work surface and flatten.
- Add a small amount of rice noodles, lettuce (dressed with rice vinegar), chicken, pickled carrots, cucumber, and cilantro. I like to include a drizzle of sriracha as well.
- Roll the ingredients in the wrap and fold in the sides. Repeat for the remaining rolls.
For the Peanut Sauce
- Melt the peanut butter and mix all of the ingredients together until smooth. Add water as needed to thin out.
Storage
- To store this for meal prep you should keep it in your fridge, deconstructed, and make the spring rolls whenever you plan to eat them. Store the lettuce and cilantro in a container, the chicken, the cucumbers, pickled carrots, and rice stick in their own containers. Store the rice sticks submerged in water to prevent them from drying out.
Serving
- When it comes time to prep the Spring Rolls, remove the containers from your fridge, set up a prep station, and make however many you want. This recipe will make 15 Spring Rolls.
- Serve the spring rolls with the peanut sauce. If your sauce thickens up in the fridge you can add water and stir until you reach the correct consistency.
NUTRITION INFO
The information in the following table are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
232.7g
Protein
96.4g
Fat
31.6g
Calories
1600.8 cals
This Post Has 15 Comments
So delicious!! I’ve made this
Thank you 🙏
Just curious. Is the calorie count 165 per roll?
yes
How do i store the bulk prep of them? Can I freeze them? I love your content!!
Hello,
These are not really all that meal prep friendly. They are best to make on the spot but you can store the ingredients/components ready to go in the fridge and then construct when the time comes to eat. They are not freezer friendly.
Hello Josh! Excited to try these. I noticed for the pickling mixture for the carrots, you say 1 part vinegar, 1 part water, which is a ratio (non-specific amounts), to which you add a specific amount of sugar (1 tb) and salt (1 tsp). Is the “one part vinegar” the 2 TB listed in the ingredients, so then it’d be 2 TB water? Probably a silly question but just wanted to be sure I had it right. Thanks!
it just means add even amounts of water and vinegar. Use enough to cover the carrots in your container
Is there something that could be used in lieu of the cilantro? That is just one herb/seasoning that I cannot wrap my tastebuds around…
You can just omit it
You can use Thai basil or a mixture of the basil and mint if you can’t do cilantro, Though that particular type of basil may be hard to source in some areas.
So great!!…. I ended up making spring roll bowls instead :p
Thank you for sharing this recipe. I made it yesterday, and I fell in love with it. I do have one question however. Is there anything I can do to cause my fingers to stick less to the rolls after I roll them? I find that once that rice paper dries up a bit, it sticks to my fingers when I pick them up, making handling them a bit problematic.
You can wet your fingers before rolling them
If it’s a texture thing while you’re eating, you can use a strip of parchment or waxed paper to wrap around the roll, and just peel it down as you eat.
If it’s for brief storage, you can use plastic wrap like they do at the Vietnamese restaurant for takeout, and peel that down as you eat, too.