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Garlic Chicken Spring Rolls

Name: Garlic Chicken Spring Rolls
Prep time: 30 min
Total time: 50 min
Yield: 6
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

9 Ratings

4 Reviews

Prep 30 min
Total 50 min
Servings 6

Wok-seared, marinated chicken is rolled up with vermicelli noodles, veggies and cilantro in these restaurant-worthy spring rolls. You won't believe how easy they are to make at home! (The irresistible DIY dipping sauce just seals the deal.)

By Bev Cooks

Updated March 7, 2017

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

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.

Nutrition Information

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.

More About This Recipe

• Fill a shallow dish with warm water. One at a time, add a rice paper sheet into the water and soak for just 5-10 seconds. It might not be COMPLETELY pliable, but that's fine! • Carefully lay the sheet on a flat surface. It might be sticky, so use gentle fingers. • Okay, this part is tricky! Fold opposite sides of the circle toward the center of the roll, and then roll everything up as tightly as you can, without ripping. (But even if they rip, they're still delicous!)