Vegetarian Chicken Spring Rolls
Delight in the refreshing flavors of these Vegetarian Chicken Spring Rolls, a vibrant twist on the classic appetizer! Packed with colorful julienned veggies like carrot, cucumber, and red bell pepper, tender vegetarian chicken substitute, and aromatic herbs such as basil and mint, these spring rolls offer a medley of textures and tastes in every bite. Wrapped in light and chewy rice paper wrappers, they’re served with a zesty homemade dipping sauce made from soy sauce, lime juice, honey or agave syrup, and a hint of sesame oil. Perfect as a light appetizer or healthy snack, these rolls are a feast for the senses and a simple yet impressive dish to prepare in under 40 minutes. Whether you’re hosting or craving something fresh, these vegetarian spring rolls are sure to be a hit!
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Recipe Information
Ingredients
- 200 grams vegetarian chicken substitute
- 12 sheets rice paper wrappers
- 1 medium, julienned carrot
- 1 medium, julienned cucumber
- 1 medium, julienned red bell pepper
- 12 leaves fresh basil leaves
- 12 leaves fresh mint leaves
- 6 leaves, halved lettuce leaves
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey or agave syrup
- 1 teaspoon sesame oil
- 1 small, minced garlic clove
Instructions
Begin by preparing the dipping sauce. In a small bowl, combine the soy sauce, lime juice, honey (or agave syrup), sesame oil, and minced garlic. Mix well and set aside.
Heat a non-stick pan over medium heat. Add the vegetarian chicken substitute and cook for about 3-5 minutes, stirring occasionally, until heated through and lightly browned. Remove from heat and let it cool.
Prepare your work surface by laying out a clean, damp kitchen towel. This will help prevent the rice paper from sticking.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds to soften, then lay it on the damp towel.
In the bottom third of the wrapper, place a piece of lettuce, followed by a small portion of the cooked vegetarian chicken, julienned carrot, cucumber, red bell pepper, and 1 basil leaf and 1 mint leaf.
To roll, fold the sides of the wrapper over the filling, then gently roll up the wrapper from the bottom, tucking the filling in as you roll until it's completely enclosed. Repeat with the remaining wrappers and filling.
Serve the spring rolls immediately with the prepared dipping sauce on the side. Enjoy your fresh and tasty Vegetarian Chicken Spring Rolls!
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 30.6 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1456 mg | 31% | |
*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.
