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Vietnamese Spring Rolls

with Cucumber and Chicken

5
Average: 5 (1 vote)
(1 vote)
Vietnamese Spring Rolls

Vietnamese Spring Rolls - Happiness guaranteed for figure-conscious connoisseurs!

Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
98
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie98 kcal(5 %)
Protein12 g(12 %)
Fat1 g(1 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.3 mg(25 %)
Folate13 μg(4 %)
Pantothenic acid0.5 mg(8 %)
Biotin2.2 μg(5 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C5 mg(5 %)
Potassium259 mg(6 %)
Calcium22 mg(2 %)
Magnesium19 mg(6 %)
Iron0.8 mg(5 %)
Iodine4 μg(2 %)
Zinc0.5 mg(7 %)
Saturated fatty acids0.2 g
Uric acid90 mg
Cholesterol31 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
16 sheets
Rice paper (22 cm diameter)
1 ounce
5 ounces
cooked Chicken breast (or turkey breast)
1
Carrot (about 100 grams)
1 piece
Cucumber (about 100 grams)
8 leaves
green Lettuce
6 sprigs
Cilantro (or parsley)
1 teaspoon
to taste Soy sauce (or hoisin sauce)
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Preparation

Kitchen utensils

1 Teaspoon, 2 Bowls, 1 Kitchen towel, 1 Cutting board, 1 Large knife, 1 Peeler, 1 Sieve, 1 Kitchen shears, 1 Tablespoon, 1 Skillet

Preparation steps

Step 1/12
Vietnamese Spring Rolls preparation step 1

Soak the rice paper sheets for 1 minute in a bowl of warm water. 

Step 2/12
Vietnamese Spring Rolls preparation step 2

In pairs, set the rice paper sheets next to each other on a damp kitchen towel.

Step 3/12
Vietnamese Spring Rolls preparation step 3

For the filling, put the glass noodles in a bowl with boiling water and soak according to package instructions.

Step 4/12
Vietnamese Spring Rolls preparation step 4

Cut the chicken breast into slices and then into very thin strips.

Step 5/12
Vietnamese Spring Rolls preparation step 5

Peel carrot. Rinse and peel the cucumber, cut in half lengthwise and remove seeds with a spoon. Cut carrot and cucumber into very fine thin slices (julienne).

Step 6/12
Vietnamese Spring Rolls preparation step 6

Rinse lettuce leaves, spin dry, and cut into finger-wide strips.

Step 7/12
Vietnamese Spring Rolls preparation step 7

Rinse cilantro, shake dry and pluck leaves.

Step 8/12
Vietnamese Spring Rolls preparation step 8

Drain rice noodles in a sieve and cut with kitchen shears into smaller pieces.

Step 9/12
Vietnamese Spring Rolls preparation step 9

Mix rice noodles, chicken breast meat, carrot, cucumber, cilantro and sesame oil in a bowl.

Step 10/12
Vietnamese Spring Rolls preparation step 10

Place 1/8 of the lettuce strips and 1/8 of the rice noodle mixture in the center of each pair of rice paper sheets. 

Step 11/12
Vietnamese Spring Rolls preparation step 11

Fold the lateral edges of the rice paper slightly over the filling. Roll the wrap gently but firmly from bottom to top. 

Step 12/12
Vietnamese Spring Rolls preparation step 12

To serve, cut the rolls diagonally lengthwise. Serve with soy sauce to taste or hoisin sauce thinned with a little water.

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