Garlic Chicken Summer Rolls

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 254kcal

Ingredients

  • 1 large Chicken breast boneless skinless cut into thin strips
  • 2 tbsp Canola oil
  • 2 tbsp Sesame oil
  • 3 clove Garlic minced
  • 4 tbsp Reduced-sodium soy sauce
  • 1 tsp Brown sugar
  • 2 tbsp Lime juice
  • 8 Rice paper sheets
  • 2 cups Spring mix
  • 1 cup Carrots shredded
  • 4 Radish sliced thin
  • 1/4 cup Fresh cilantro

Peanut Dressing

  • 2 tbsp Reduced-sodium soy sauce
  • 1 tbsp Peanut butter
  • 2 tbsp Rice wine vinegar
  • 1/2 tsp Brown sugar
  • 1/2 tsp Red pepper flakes use more or less to your level of spicyness
  • 2 cloves Garlic minced
  • 1/2 tsp Fresh ginger minced
  • 2 tbsp Scallions chopped
  • 2 tbsp Peanuts chopped
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Instructions

  • In a bowl, combine the sliced chicken, canola oil, sesame oil, garlic, soy sauce, brown sugar, and lime juice. Toss to coat the chicken well and marinate for 20 minutes.
  • Heat a large skillet or non-stick pan over medium-high. Add the chicken and sear on all sides until cooked through and no longer pink, about 5 minutes. Remove from heat.
  • Fill a shallow bowl with warm water. Soak a single rice paper sheet for 5-10 seconds.
  • Remove and carefully place on a flat surface. Layer with chicken, spring mix, carrots, radish, and cilantro right in the center of the paper.
  • Fold both ends to the center and gently roll the sheet as tightly as you can without ripping. Continue with remaining sheets and filling. Then set aside for 1-2 minutes.
  • For the dressing, whisk all ingredients together.
  • Cut the rolls in half and serve with dipping sauce.

Nutrition

Calories: 254kcal | Carbohydrates: 11g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 886mg | Potassium: 393mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5757IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 1mg

Garlic Chicken Summer Rolls

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 254 kcal

Ingredients
 
 

  • 1 large Chicken breast boneless skinless cut into thin strips
  • 2 tbsp Canola oil
  • 2 tbsp Sesame oil
  • 3 clove Garlic minced
  • 4 tbsp Reduced-sodium soy sauce
  • 1 tsp Brown sugar
  • 2 tbsp Lime juice
  • 8 Rice paper sheets
  • 2 cups Spring mix
  • 1 cup Carrots shredded
  • 4 Radish sliced thin
  • 1/4 cup Fresh cilantro

Peanut Dressing

  • 2 tbsp Reduced-sodium soy sauce
  • 1 tbsp Peanut butter
  • 2 tbsp Rice wine vinegar
  • 1/2 tsp Brown sugar
  • 1/2 tsp Red pepper flakes use more or less to your level of spicyness
  • 2 cloves Garlic minced
  • 1/2 tsp Fresh ginger minced
  • 2 tbsp Scallions chopped
  • 2 tbsp Peanuts chopped

Instructions
 

  • In a bowl, combine the sliced chicken, canola oil, sesame oil, garlic, soy sauce, brown sugar, and lime juice. Toss to coat the chicken well and marinate for 20 minutes.
  • Heat a large skillet or non-stick pan over medium-high. Add the chicken and sear on all sides until cooked through and no longer pink, about 5 minutes. Remove from heat.
  • Fill a shallow bowl with warm water. Soak a single rice paper sheet for 5-10 seconds.
  • Remove and carefully place on a flat surface. Layer with chicken, spring mix, carrots, radish, and cilantro right in the center of the paper.
  • Fold both ends to the center and gently roll the sheet as tightly as you can without ripping. Continue with remaining sheets and filling. Then set aside for 1-2 minutes.
  • For the dressing, whisk all ingredients together.
  • Cut the rolls in half and serve with dipping sauce.

Nutrition

Calories: 254kcalCarbohydrates: 11gProtein: 10gFat: 19gSaturated Fat: 2gTrans Fat: 1gCholesterol: 18mgSodium: 886mgPotassium: 393mgFiber: 2gSugar: 4gVitamin A: 5757IUVitamin C: 11mgCalcium: 39mgIron: 1mg
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