Chicken and Vegetable Spring Rolls Recipe

Name: Chicken and Vegetable Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces cellophane noodles; 2 teaspoons sesame oil; 2 cloves garlic, minced; 2 teaspoons minced fresh ginger; 2 cooked chicken breast halves, diced (about 2 cups); 1 cup shredded carrots; 1 cup shredded cabbage; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons freshly chopped scallions; 12 spring roll wrappers; Lettuce leaves

Servings: persons

3 ounces cellophane noodles
2 teaspoons sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cooked chicken breast halves, diced (about 2 cups)
1 cup shredded carrots
1 cup shredded cabbage
2 tablespoons reduced-sodium soy sauce
2 tablespoons freshly chopped scallions
12 spring roll wrappers
Lettuce leaves

1
Soak cellophane noodles in hot water for 10 minutes, until tender.
2
Heat oil in a large skillet over medium-high heat.
3
Add garlic and ginger and cook 1 minute.
4
Add chicken, carrots, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt.
5
Stir in noodles and scallions and toss to combine.
6
Arrange spring roll wrappers on a flat surface.
7
Top each wrapper with an equal amount of chicken mixture across the center (from point to point).
8
Roll up bottom point, tuck in sides and roll up.
9
Using moistened fingers, wet the last point and roll up to seal.
10
Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water.
11
Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 ounces cellophane noodles, 2 teaspoons sesame oil, 2 cloves garlic, minced, 2 teaspoons minced fresh ginger, and more.

Yes, Chicken and Vegetable Spring Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Vegetable Spring Rolls

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