← All recipes

🍽️ Chicken and Vegetable Spring Rolls

159 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets (approx. 120 g each)
• light soy sauce
• 50 ml rice vinegar
• 2 stalks celery
• 2 carrots
• 2 spring onions
• 4 lettuce leaves (e.g. Lollo bionda)
• 8 sheets rice paper (Ø 22 cm)

Instructions

1. 1. Pat the chicken breast fillets dry with a kitchen towel.
2. 2. Drizzle the meat lightly with soy sauce.
3. 3. Place the chicken in a bamboo steamer insert.
4. 4. Add 200 milliliters of water and rice vinegar to a large pot.
5. 5. Bring the liquid in the pot to a boil.
6. 6. Place the bamboo insert with the meat on top of the pot.
7. 7. Cover the pot.
8. 8. Steam the chicken for 8 to 10 minutes until fully cooked.
9. 9. Remove the meat from the pot.
10. 10. Let the chicken cool down.
11. 11. Cut the cooled meat into thin strips.
12. 12. Wash the celery, carrots, and spring onions.
13. 13. Peel the carrots.
14. 14. Clean the celery and the spring onions.
15. 15. Cut the celery into small sticks.
16. 16. Grate the carrots finely.
17. 17. Halve or third the spring onions.
18. 18. Wash the lettuce leaves.
19. 19. Pat the lettuce leaves dry carefully.
20. 20. Tear the lettuce leaves into bite-sized pieces if necessary.
21. 21. Fill a shallow bowl with water.
22. 22. Make sure the bowl is slightly larger than the rice paper sheets.
23. 23. Lay a kitchen towel next to the bowl.
24. 24. Keep a second kitchen towel ready.
25. 25. Dip the rice paper sheets one by one briefly into the water.
26. 26. Let the sheets soak in the water for about 1 minute.
27. 27. Carefully remove the sheets from the water.
28. 28. Place the sheets on the laid-out towel.
29. 29. Pat the sheets dry with the second towel.
30. 30. Place the softened rice sheets in the center of your workspace.
31. 31. Top each sheet with some lettuce.
32. 32. Distribute the prepared vegetables on the lettuce.
33. 33. Place the chicken strips on the vegetables.
34. 34. Drizzle the filling lightly with soy sauce.
35. 35. Fold the side edges of the rice paper over the filling.
36. 36. Roll the sheet tightly from bottom to top.
37. 37. Cut the finished rice paper rolls in half or thirds for serving.
38. 38. Serve the rolls with your favorite dips.
39. 39. A peanut sauce is a good choice.

Nutrition per serving

• kcal: 159
• Protein: 26 g · Fett/Fat: 1 g · Carbs: 10 g