Gluten-Free Seaweed Popiah
Delight in the refreshing flavors of Gluten-Free Seaweed Popiah, a reinvented take on the classic Asian spring roll that's perfect for gluten-sensitive foodies and seaweed lovers alike. This vibrant, wholesome recipe wraps a medley of julienned carrots, cucumbers, bean sprouts, and shredded cooked chicken mingled with fragrant fresh mint and crushed peanuts in delicate seaweed sheets. Seasoned with a zesty blend of gluten-free soy sauce, lime juice, and sesame oil, each bite bursts with a harmonious balance of textures and flavors. Ready in under 40 minutes and served as bite-sized rolls, this recipe makes a nutritious appetizer or snack that's as fun to make as it is to eat!
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Recipe Information
Ingredients
- 8 pieces Seaweed sheets
- 150 grams Rice noodles
- 1 large Carrot
- 1 medium Cucumber
- 8 leaves Lettuce leaves
- 100 grams Bean sprouts
- 200 grams Cooked chicken breast
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 8 leaves Fresh mint leaves
- 50 grams Crushed peanuts
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Begin by preparing the rice noodles according to the package instructions. Once done, rinse under cold water to stop the cooking process and drain well.
Peel and julienne the carrot into thin strips. Similarly, julienne the cucumber and set aside.
Shred the cooked chicken breast into thin strips if not already shredded.
In a small bowl, combine the gluten-free soy sauce, sesame oil, lime juice, salt, and pepper. Mix well to create the seasoning sauce.
In a large mixing bowl, combine the shredded chicken, rice noodles, carrot, cucumber, bean sprouts, and crushed peanuts. Add the seasoning sauce, and toss everything together until well mixed.
Separate the lettuce leaves and ensure they are clean and dry.
To assemble the popiah, lay a piece of seaweed on a clean flat surface, with the rough side facing up.
Place one lettuce leaf on top of the seaweed, followed by a portion of the mixed filling. Lay a mint leaf on top for added freshness.
Carefully roll the seaweed around the filling like a burrito, tucking in the sides to hold the fillings in place.
Repeat for the remaining seaweed sheets and filling.
Cut each roll into bite-sized pieces, and serve immediately while fresh.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 3896 mg | 169% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 12.8 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1595 mg | 34% | |
*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.
