Chicken Spring Rolls

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Chicken Spring Rolls
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
282
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie282 cal.(13 %)
Protein19 g(19 %)
Fat16 g(14 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.5 μg(3 %)
Vitamin E9 mg(75 %)
Vitamin K95.2 μg(159 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin12.3 mg(103 %)
Vitamin B₆0.7 mg(50 %)
Folate71 μg(24 %)
Pantothenic acid1.6 mg(27 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C97 mg(102 %)
Potassium734 mg(18 %)
Calcium61 mg(6 %)
Magnesium47 mg(16 %)
Iron1.9 mg(13 %)
Iodine9 μg(5 %)
Zinc1.3 mg(16 %)
Saturated fatty acids2 g
Uric acid166 mg
Cholesterol39 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
12 sheets Rice paper (about 22 cm)
250 grams Chicken breasts
250 grams Green cabbage
2 carrots
1 Red Bell pepper
1 Red chili pepper
1 garlic clove
2 Tbsps sesame oil
100 grams Wood Ear Mushrooms
1 handful Sprout
1 Tbsp soy sauce
salt
peppers
vegetable oil (for frying)
How healthy are the main ingredients?
Chicken breastsesame oilsoy saucecarrotgarlic clovesalt

Preparation steps

1.

Soak the rice paper according to package instructions and pat dry.

2.

Rinse the chicken, pat dry and cut into strips. Rinse the cabbage, trim and cut into thin strips. Peel the carrots and cut into strips. Rinse the peppers, halve, trim the seeds and ribs and chop. Rinse the chile peppers, halve, trim the seeds and ribs, and finely chop. Peel garlic and chop finely. Saute the cabbage, chicken, chile peppers and garlic in hot oil for 1-2 minutes. Add the peppers and the carrot and continue to saute for 1-2 minutes. Remove from the heat. Rinse the mushrooms, drain well and chop. Rinse the sprouts and drain. Stir the mushrooms and soy sauce into the chicken and vegetable mixture. Season with salt and pepper.

3.

Spoon 1-2 tablespoons of filling on the center of each rice paper. Fold in the edges,  roll up and press to secure. Heat the oil in a pot to about 175°C (approximately 350°F). Fry the spring rolls in batches until golden brown, about 5 minutes. Drain on paper towels and serve with dips at will.

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