Description
These fresh spring rolls are a delightful combination of veggies and proteins, perfect for a light meal or appetizer.
Ingredients
Scale
- 1 cup cooked chicken (thinly sliced)
- 1 1/2 cup match stick carrots
- 1 avocado (sliced)
- 1 cucumber (thinly sliced)
- 2 cups rice noodles (cooked according to package directions)
- fresh cilantro and/or mint
- 8 sheets rice paper
- 1/3 cup Teriyaki Sauce
- 1/2 teaspoon fresh ginger (grated)
- 1/2 teaspoon garlic (grated)
- 1 teaspoon sesame seeds
Instructions
- Fill a 13×9 baking dish or large skillet with warm water. Place 1 sheet of rice paper in. Let sit for 20-30 seconds until soft and pliable.
- Place the softened rice paper on a plate or cutting board. Fill with about 1/4 cup carrots, and rice noodles, 2 slices of avocado, a couple slices of chicken, and a few cucumber slices and fresh cilantro or mint.
- Fold over the bottom half, fold in both of the sides, and roll to close. Place on a tray or plate.
- Repeat with the rest of the ingredients. Place in fridge until ready to serve.
- Meanwhile, to prepare the dipping sauce, mix together teriyaki sauce, garlic, and ginger until smooth. Sprinkle with sesame seeds.
Notes
- These rolls can be made ahead of time and stored in the refrigerator for a few hours before serving.
- Feel free to customize the ingredients based on your preference or dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 2 rolls
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg