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Chicken and Veggie Spring Rolls with Peanut Dipping Sauce

Course Main Course
Cuisine American
Keyword chicken, dairy free, no cook, peanut dipping sauce, spring rolls, Veggies
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 4 2 rolls
Calories 482kcal

Ingredients

  • 8 paper roll Rice Paper
  • 1 1/2 cup Chicken Breast, cooked, chopped
  • 1 cup carrot, matchstick
  • 1 medium cucumber
  • 1/4 cup cilantro

Sauce

Instructions

  • Lay out the fillings on a large platter or cookie sheet for easy access. (Cut carrots and cucumbers into thin sticks.)
  • In a small mixing bowl, whisk together sauce ingredients, and set aside.
  • Fill a wide, shallow dish (or a plate with a lip) with lukewarm water.
  • Place a rice paper wrapper in the dish for about 20 seconds to allow it to begin to soften and saturate.
  • Move the wrapper to a clean plate and place a small amount of chicken, cucumber, carrrot, and cilantro inside.
  • Carefully fold the edges of the wrapper in and roll it up, snugly but gently. Set aside.
  • Repeat steps 4-6 with remaining wrappers. Eat cold, dipped in peanut sauce.

Nutrition

Serving: 1g | Calories: 482kcal | Carbohydrates: 32g | Protein: 34g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 1095mg | Fiber: 3g | Sugar: 15g