Vegan Chicken Spring Rolls
Discover a fresh, plant-based twist on classic spring rolls with these irresistible Vegan Chicken Spring Rolls. Packed with vibrant, julienned vegetables like carrot, cucumber, and red bell pepper, along with creamy avocado and crisp romaine lettuce, each roll is a refreshing bite of wholesome goodness. The marinated vegan chicken strips, infused with soy sauce, ginger, garlic, and a touch of maple syrup, add a savory depth to the dish, perfectly complemented by fragrant fresh herbs like mint and basil. Enveloped in delicate rice paper wrappers, these handheld delights are as fun to assemble as they are to eat. Quick to prepare in just under 40 minutes, this recipe is ideal for light lunches, appetizers, or party platters, and pairs beautifully with your favorite vegan dipping sauces. Perfect for healthy eating enthusiasts, meatless meal seekers, or those exploring Vietnamese-inspired cuisine!
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Recipe Information
Ingredients
- 200 g Vegan chicken strips
- 3 tbsp Soy sauce
- 1 tsp Ginger, grated
- 2 cloves Garlic, minced
- 2 tbsp Lime juice
- 1 tbsp Maple syrup
- 12 pieces Rice paper wrappers
- 1 large Carrot, julienned
- 1 large Cucumber, julienned
- 1 large Red bell pepper, julienned
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh basil leaves
- 1 cup Romaine lettuce, chopped
- 1 large Avocado, sliced
- 1 tbsp Sesame oil
Instructions
In a medium bowl, combine soy sauce, ginger, garlic, lime juice, maple syrup, and sesame oil to create a marinade.
Add the vegan chicken strips to the marinade, ensuring they are fully coated. Let them marinate for at least 15 minutes.
While the vegan chicken is marinating, prepare the vegetables: julienne the carrot, cucumber, and red bell pepper; chop the romaine lettuce; and slice the avocado.
Heat a non-stick skillet over medium heat and add the marinated vegan chicken strips. Cook for 5-7 minutes, stirring occasionally, until lightly golden brown.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until soft but not fully collapsing. Transfer to a damp clean kitchen towel or a cutting board.
Place a small handful of romaine lettuce horizontally on the bottom third of the rice paper, leaving about an inch on each side.
Add a few strips of cooked vegan chicken, some carrot, cucumber, red bell pepper, mint leaves, basil leaves, and avocado slices.
Fold the bottom of the rice paper over the filling, fold in the sides, and roll up tightly but gently to encase the filling. Repeat with the remaining wrappers and filling ingredients.
Serve the spring rolls immediately with your favorite vegan dipping sauce.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 699 mg | 30% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 9.1 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 946 mg | 20% | |
*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.
