Gluten-Free Chicken Spring Rolls
Bring vibrant flavor and health-conscious eating to your plate with these Gluten-Free Chicken Spring Rolls! Wrapped in delicate rice paper and packed with tender shredded chicken, crisp julienned vegetables, fresh herbs like cilantro and mint, and soft rice vermicelli, these rolls offer a perfect harmony of textures and flavors. A zesty gluten-free dipping sauce made with soy sauce, fish sauce, lime juice, and a hint of sweetness completes this irresistible dish. Ready in just 40 minutes, these rolls are a refreshing and light appetizer, snack, or meal option that’s perfect for gluten-free diets. With no deep frying required, this recipe is as wholesome as it is delicious—great for meal prep, parties, or a nutritious treat on a busy day.
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Recipe Information
Ingredients
- 12 pieces Gluten-free rice paper wrappers
- 1 piece (about 1/2 lb) Chicken breast
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Carrot
- 0.5 large Cucumber
- 0.5 large Red bell pepper
- 0.5 cup Fresh cilantro
- 0.5 cup Mint leaves
- 2 ounces Rice vermicelli
- 2 tablespoons Soy sauce (gluten-free)
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 1 teaspoon Sugar
Instructions
Begin by preparing the chicken. Season the chicken breast with olive oil, salt, and black pepper.
Heat a skillet over medium-high heat and cook the chicken for about 5 minutes on each side, or until fully cooked. Once cooked, remove from the skillet and allow to cool slightly.
While the chicken is cooling, prepare the vegetables. Julienne the carrot, cucumber, and red bell pepper into thin strips.
Finely chop the fresh cilantro and mint leaves. Set the vegetables and herbs aside.
Cook the rice vermicelli according to package instructions. Once cooked, drain and rinse with cold water to prevent sticking.
Once the chicken has cooled, shred it into thin strips using two forks.
In a small bowl, prepare the dipping sauce by mixing together the gluten-free soy sauce, fish sauce, lime juice, and sugar until the sugar dissolves. Set aside.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 5 seconds to soften, then lay it flat on a clean surface.
Near the center of the wrapper, place a small amount of rice vermicelli, shredded chicken, and a mix of julienned vegetables. Add a bit of fresh cilantro and mint on top.
Fold the bottom of the wrapper up over the filling, then fold in the sides, and roll tightly to close, like a burrito. Repeat with the remaining wrappers and filling.
Serve the spring rolls with the dipping sauce on the side.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 5489 mg | 239% | |
| Total Carbohydrate | 321.9 g | 117% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 13.4 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2075 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
