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Spring rolls with chicken and vegetables

Light spring rolls filled with tender chicken and fresh, crunchy vegetables. Served with intensive cashew sauce, they taste fantastic! 
Prep Time 35 minutes
Course Snack
Servings 6

Ingredients
  

Spring rolls

  • 2 carrots
  • 1 red pepper
  • 1 cucumber (large)
  • ¼ small cabbage
  • coriander leaves
  • 6 rice paper sheets
  • 250 g chicken breast
  • 1 tbsp oil
  • 2 tsp potato starch
  • ½ tsp cumin
  • salt and black pepper to taste

Peanut sauce

  • 2 tbsp cashew butter (or peanut butter)
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp lemon juice
  • 2 tsp sesame seeds
  • 1 tbsp water

Instructions
 

  • Cut the chicken into thin strips. Season with cumin, potato starch, salt, and black pepper. Cook in hot oil until just done—avoid drying it out. Set aside to cool. 
  • Combine all sauce ingredients in a small bowl and whisk until smooth and lump-free. 
  • Peel and cut the carrot and cucumber into thin sticks; slice red pepper and cabbage into thin strips. 
  • Prepare a dish larger than the rice paper filled with lukewarm water. Soak a single rice paper sheet for 3–5 seconds, then transfer to a slightly damp wooden board. 
  • Place the prepared vegetables, herbs, and chicken near the bottom edge of the rice paper. Fold the side edges in, then roll from the bottom up. Repeat with the remaining sheets. 
  • Serve the finished rolls with peanut sauce. Enjoy and happy rolling! 
Good Balanced Food

www.goodbalancedfood.com