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Garlic Chicken Spring Rolls Recipe

Garlic Chicken Spring Rolls
Source: Tablespoon

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Ingredients

  • 1 boneless, skinless chicken breast, cut into thin slices
  • 3 tablespoons vegetable oil
  • 5 tablespoons soy sauce, divided
  • 4 teaspoons toasted sesame oil, divided
  • 3 cloves garlic, minced
  • 6 rice paper sheets
  • 1 cup cooked rice noodles
  • 2 carrots julienned (or thinly sliced)
  • 2 cups baby spinach
  • 1/2 cup fresh cilantro, basil or mint leaves, roughly chopped
  • 1 teaspoon brown sugar
  • 2 tablespoons fresh lime juice
  • 2 scallions, finely sliced
PREP TIME
25m
COOK TIME
25m
TOTAL TIME
50m
YIELD
6 servings

Instructions

  • In a bowl, combine the sliced chicken, vegetable oil, 2 tablespoons soy sauce, 2 teaspoons sesame oil and the minced garlic.
  • Toss to coat the chicken well and marinate in the fridge for 20 minutes.
  • Heat a large skillet or wok over medium-high.
  • Add the chicken and sear on all sides until cooked through, about 5 minutes.
  • Remove from heat.
  • Fill a shallow dish with warm water.
  • Soak a single rice paper sheet for 5-10 seconds.
  • Remove and carefully place on a flat surface.
  • Layer the cooked vermicelli noodles, the chicken, spinach, carrots and cilantro right in the center of the paper.
  • Fold both ends to the center and roll the sheet as tightly as you can without ripping.
  • Continue with remaining 5 sheets and filling.
  • For the dipping sauce, combine the remaining 3 tablespoons soy sauce, 2 teaspoons sesame oil, brown sugar, lime juice and scallions.
  • Whisk to combine.
  • Serve spring rolls with dipping sauce.

Dinner

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A recipe from Tablespoon

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