Vegetarian Chicken Rice Paper Rolls
Bright, fresh, and flavorful, these Vegetarian Chicken Rice Paper Rolls are a plant-based twist on a beloved classic, perfect for light lunches or appetizers. Packed with vibrant vegetables like julienned carrots, cucumbers, and red bell peppers, these rolls are elevated with the savory goodness of marinated chicken-flavored soy strips or tofu. Fresh herbs like mint and cilantro add a refreshing burst of aroma, while soft lettuce wraps everything together inside delicate rice paper wrappers. With a quick marination process and simple rolling technique, these rice paper rolls are ready in just 40 minutes and can be served with your favorite dipping sauce for an irresistible snack bursting with wholesome ingredients. Whether you're hosting a party or looking for a healthy meat-free option, these vegetarian spring rolls are sure to impress! Perfect keywords: vegetarian chicken rice paper rolls, plant-based appetizer, fresh spring rolls recipe, healthy Vietnamese-inspired recipes.
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Recipe Information
Ingredients
- 12 pieces small rice paper wrappers
- 200 grams soy strips or tofu (chicken-flavored if available)
- 1 large, julienned carrot
- 1 large, julienned cucumber
- 1 medium, julienned red bell pepper
- 30 grams fresh mint leaves
- 30 grams fresh cilantro leaves
- 6 large, torn in half lettuce leaves
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 tablespoon honey or agave syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 500 ml warm water
Instructions
In a bowl, mix together soy sauce, lime juice, olive oil, honey (or agave syrup), salt, and black pepper.
Add the soy strips (or tofu) to the bowl and toss to coat them evenly. Let them marinate for 10 minutes.
Heat a non-stick pan over medium heat and cook the marinated soy strips for 5-7 minutes, or until they are slightly golden brown. Remove from heat and let them cool.
Prepare the vegetables: julienne the carrot, cucumber, and red bell pepper; tear the large lettuce leaves in half; rinse and dry the mint and cilantro leaves.
Fill a large bowl with warm water. Dip each rice paper wrapper in the water for 3-4 seconds, then lay it flat on a damp kitchen towel.
Place a half lettuce leaf on the bottom third of the rice paper. Add a small handful of vermicelli noodles, then top with a few strips of the cooked soy strips, some carrot, cucumber, red bell pepper, and a few mint and cilantro leaves.
Fold the sides of the rice paper over the filling, then roll the wrapper tightly from the bottom up to enclose the filling. Repeat with the remaining rice paper wrappers and fillings.
Serve the rolls immediately with your choice of dipping sauce on the side.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2486 mg | 108% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 51.0 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 948 mg | 73% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 5113 mg | 109% | |
*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.
