Chicken Spring Rolls

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

Fish Sauce

Hoisin Sauce

Fresh Ginger


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

Bib lettuce


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.


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