Spring Rolls
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.
Servings: 15 spring rolls
Calories: 107kcal
Equipment
Ingredients
For the Spring Rolls
- 15 sheets rice paper
- 1 lb boneless skinless chicken breast
- 1 tbsp mayo
- 2 tsp sriracha
- 2 oz rice sticks
- 3 cups romaine lettuce
- 1 large cucumber
- ½ bunch cilantro
- 2 tbsp rice vinegar
- 1 medium pickled carrots
For the Peanut Sauce
- 3 tbsp peanut butter
- 4 tsp soy sauce
- 2 tsp sriracha
- 4 tsp lime juice
- 1½ tbsp 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
Calories: 107kcal | Carbohydrates: 15.5g | Protein: 6.4g | Fat: 2.1g