Low Sodium Chicken Spring Rolls
Bright, fresh, and bursting with flavor, these Low Sodium Chicken Spring Rolls are a healthy, guilt-free twist on a classic favorite. Packed with tender shredded chicken, crisp julienned vegetables like carrots, cucumber, and red bell pepper, and aromatic herbs like cilantro and mint, these rolls are a feast for both the eyes and the palate. Wrapped in delicate rice paper and paired with a creamy, tangy peanut dipping sauce, this recipe is perfect for those watching their sodium intake without sacrificing taste. With wholesome ingredients like avocado, vermicelli noodles, and napa cabbage adding layers of texture and flavor, these spring rolls come together in just 40 minutes, making them an ideal appetizer, light lunch, or refreshing snack. Whether you're entertaining guests or meal-prepping for the week, these vibrant spring rolls are a delicious and nutritious choice that will impress every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece boneless, skinless chicken breast
- 12 pieces rice paper wrappers
- 1 medium, julienned carrot
- 0.5 medium, julienned cucumber
- 0.5 medium, julienned red bell pepper
- 0.5 cup, chopped fresh cilantro
- 0.25 cup, chopped fresh mint leaves
- 1 cup, shredded napa cabbage
- 1 sliced avocado
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 clove, minced garlic
- 1 cup cooked vermicelli noodles
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon peanut butter
Instructions
Start by preparing the chicken. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add minced garlic to the skillet and sauté until golden.
Place the chicken breast in the skillet and cook for 5-6 minutes on each side or until cooked through and no longer pink inside.
Once cooked, remove the chicken from the pan and let it cool slightly before shredding it into thin strips.
To assemble the spring rolls, prepare all the filling ingredients: julienne the carrot, cucumber, and red bell pepper, and chop the cilantro and mint leaves.
Fill a shallow dish or pie plate with warm water. Working one at a time, gently dip each rice paper wrapper in the water for about 10-15 seconds until it softens.
Lay the softened wrapper on a clean, flat surface. Near the bottom third of the wrapper, layer a few strips of shredded chicken, a small handful of vermicelli noodles, a few slices of each vegetable, and a sprinkle of herbs.
Add a slice of avocado and a couple of napa cabbage shreds for added texture and flavor.
Fold the sides of the wrapper over the filling, then tightly roll it from the bottom up like a burrito.
Repeat with remaining wrappers and fillings.
For the dipping sauce, whisk together lime juice, rice vinegar, honey, low-sodium soy sauce, water, and peanut butter in a small bowl.
Serve the spring rolls with the dipping sauce on the side.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 30.0 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 352 mg | 27% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1680 mg | 36% | |
*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.
