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Prep 30min
Total50min
Servings6
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Ingredients
1
boneless, skinless chicken breast, cut into thin slices
3
tablespoons vegetable oil
5
tablespoons soy sauce, divided
4
teaspoons toasted sesame oil, divided
3
cloves garlic, minced
6
rice paper sheets
1
cup cooked rice noodles
2
carrots julienned (or thinly sliced)
2
cups baby spinach
1/2
cup fresh cilantro, basil or mint leaves, roughly chopped
1
teaspoon brown sugar
2
tablespoons fresh lime juice
2
scallions, finely sliced
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Steps
1
In a bowl, combine the sliced chicken, vegetable oil, 2 tablespoons soy sauce, 2 teaspoons sesame oil and the minced garlic. Toss to coat the chicken well and marinate in the fridge for 20 minutes.
2
Heat a large skillet or wok over medium-high. Add the chicken and sear on all sides until cooked through, about 5 minutes. Remove from heat.
3
Fill a shallow dish with warm water. Soak a single rice paper sheet for 5-10 seconds.
4
Remove and carefully place on a flat surface. Layer the cooked vermicelli noodles, the chicken, spinach, carrots and cilantro right in the center of the paper.
5
Fold both ends to the center and roll the sheet as tightly as you can without ripping.
6
Continue with remaining 5 sheets and filling. For the dipping sauce, combine the remaining 3 tablespoons soy sauce, 2 teaspoons sesame oil, brown sugar, lime juice and scallions. Whisk to combine. Serve spring rolls with dipping sauce.
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Nutrition Facts
Serving Size:1 Serving
Calories
291.2
Total Fat
11.9g
18%
Saturated Fat
1.3g
6%
Cholesterol
31.6mg
10%
Sodium
958.4mg
40%
Potassium
394.2mg
11%
Total Carbohydrate
30.6g
10%
Dietary Fiber
2.2g
9%
Sugars
1.9g
Protein
15.2g
% Daily Value*:
Vitamin C
13.40%
13%
Calcium
5%
5%
Iron
11.30%
11%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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