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Chicken Spring Rolls

Make fresh rice paper rolls with a crisp, crunchy filling! Chicken spring rolls are perfect any time of year. They're rice paper wrappers stuffed with a tasty filling of poached chicken and crisp fresh vegetables, served with a sesame dipping sauce that rounds everything out and makes each bite bright and full of flavor.

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Spring rolls with chicken
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 10 g
Fats 13 % 4 g
Carbohydrates 56 % 18 g
135 kcal
GI: 28 / 67 / 6
  • Start with the chicken breast if you haven't cooked it yet: rinse it and simmer in salted water until done, about 40 minutes, then let it cool to room temperature. While the chicken cools, prep the vegetables. Rinse the bell pepper and chili, pat them dry, then halve them, cut out the stems, and scrape out the seeds. Slice the bell pepper into thin lengthwise strips and chop the chili into small pieces. Wash the cucumber, dry it, trim the ends, and cut it into thin, long lengthwise strips just like the bell pepper. Rinse the lettuce well under running water and cut it into long ribbons. Peel and finely grate the garlic, then peel a piece of ginger and grate it finely as well. Once the vegetables are ready, shred the cooled chicken into strands using two forks. Now set a small skillet over medium heat — keep it completely dry, with no oil or fat — add the sesame seeds, and toast them, stirring, until golden and fragrant. Transfer them to a plate to cool, then grind them in a mortar with a pestle. Stir in the grated garlic and ginger, mix well, and pour in the rice vinegar. Add the honey, soy sauce, and sesame oil and stir until smooth — you'll have a delicious sauce. Pour warm water into a shallow bowl. Dip the rice paper sheets in one at a time, soak for 5–10 seconds, then lay each on a cutting board. Top each sheet with a few strips of vegetables, a little shredded chicken, and a touch of chopped chili — use just enough so the filling stretches across all 20 sheets and each one still wraps up easily. Roll up the spring rolls; the soaked rice paper holds them together nicely. Serve the spring rolls with the sauce and enjoy!

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Honey - 400  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Rice vinegar - 20  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Rice paper - 333  kcal/100g
  • Lettuce leaves - 12  kcal/100g

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