These Thai Chicken Spring Rolls are a delicious and healthy appetizer or snack. They are filled with flavorful chicken, fresh vegetables, and herbs, and served with a tasty dipping sauce. Perfect for any occasion!
Preparation time
30min
Cooking time
7min
Ingredients
12 Servings
- 1 carrot
- 500 g chicken breast
- 1 cucumber
- 1 tbsp fish sauce
- 0.5 cup fresh cilantro
- 0.5 cup fresh mint leaves
- 2 cloves garlic
- 1 tbsp lime juice
- 1 red bell pepper
- 12 rice paper wrappers
- 100 g rice vermicelli noodles
- 2 tbsp soy sauce
- 1 tsp sugar
Directions
Step 1
Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
Step 2
Slice the chicken breast into thin strips. In a bowl, mix the soy sauce, fish sauce, lime juice, minced garlic, and sugar. Add the chicken strips and marinate for 15 minutes.
Step 3
Heat a pan over medium heat and cook the marinated chicken until fully cooked, about 5-7 minutes. Set aside.
Step 4
Prepare all the vegetables: julienne the carrot, cucumber, and red bell pepper. Rinse the mint leaves and cilantro.
Step 5
Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds to soften. Lay the wrapper flat on a cutting board.
Step 6
In the center of the wrapper, place a small amount of rice vermicelli noodles, cooked chicken, carrots, cucumber, red bell pepper, mint leaves, and cilantro.
Step 7
Fold the sides of the wrapper over the filling, then roll tightly from the bottom to the top to form a spring roll. Repeat with the remaining ingredients.
Step 8
Serve the spring rolls with your favorite dipping sauce.