I’ve been seeing these a lot lately, and what better time to make a spring roll recipe than now! The weather is getting warmer and I’m thinking about that bikini bod and this colorful meal is full of flavor but low on calories!
I started with making my chicken mixture for added protein. I bought a pound of ground chicken and mixed together some asian seasoning. I let that cool over night and assembled these the next day! See full recipe below!
Of course these are full of fresh cilantro. I could probably eat a whole cilantro plant! But if you are adversed, you can leave that out and substitute with fresh mint!
For the Chicken:
1 lb Ground Chicken
Bean sprouts, canned or fresh
Shredded Red Cabbage
Directions: Heat pan with oil on medium heat. Add in garlic to simmer. Fold in ground chicken and mash with a wooden spoon to break up the meat. Once meat is browned, and fully cooked (see directions on package) add in 1/2 tsp fish sauce, 1 tsp hoison sauce, and 1 tsp fresh finely chopped ginger. Let simmer until flavors are completely absorbed. Add in 1/2 can of bean sprouts and a handful of red cabbage for added texture. (This step is optional)
For the wraps:
Rice Paper Wraps (I got mine at Whole Foods)
Red Bell Pepper, cut into thin matchsticks
Shreded Red Cabbage
Directions: Soak one rice paper wrap at a time in warm water and lay flat. Layer bib lettuce, chicken mixture (about 2 spoonfuls), 2-3 slivers of red bell pepper, fresh cilantro and a spoonful of red cabbage and roll wrap. (I rolled these similar to a burrito, folding the bottoms first and then rolling completely.
For the sauce:
1/2 Cup Coconut Milk
1 tsp Peanut Butter
Fresh lime juice (about one half of a fresh lime)
1/2 tsp Siracha Sauce
Directions: Combine ingredients in a small bowl and whisk together until blended.