RICE PAPER CHICKEN SPRING ROLLS

RICE PAPER CHICKEN SPRING ROLLS

Rate this recipe

Summer is at its peak now and in this hot weather cooking up an elaborate meal is not so appealing to me… Right now I am in the mood to have something light and fresh which can be made in a flash without hogging hours together over the hot stove. That’s why I love this recipe of “Rice paper Chicken spring rolls”. They are also known as Vietnamese spring rolls. These spring rolls are super fresh, healthy and are full of flavor that’s what I need right now a fresh and light satisfying meal which is healthy too what more do you need…

FullSizeRender_5

Traditionally Vietnamese spring rolls are made with prawns, pork and rice vermicelli noodles along with an assortment of fresh veggies and herbs, but I have adapted the traditional recipe according to my taste buds and sharing with you all the same. Rice paper spring rolls are so versatile and you can experiment with whatever ingredients you have in your kitchen it’s all about knowing the combination of flavors. Be creative and create different combinations of these rolls.

FullSizeRender_2

Rice paper rolls are easy to make just a little prepping is needed and you have to practice a few rolls to get the perfect tightly rolled gorgeous looking spring rolls. Believe  me it’s no rocket science with a little practice you will be rolling them like a pro in no time. I have given step by step images to understand how to place the ingredients and roll them at the end of the recipe, follow  it and enjoy the fresh summery spring rolls.

FullSizeRender_3

Rice paper rolls are best served when they are made but if you want to take them to any party or picnic then follow the instructions given below. To serve them you can either serve them whole or slice into half so that you can see all the lovely colorful fresh ingredients inside and I think that looks more appetizing as we first eat with our eyes. Serve them with a peanut based dipping sauce as the recipe I have given or any other sauce you like.

FullSizeRender

For making the vegetarian version of these spring rolls just substitute chicken with firm tofu or paneer marinated in the same marinate and enjoy the vegetarian version of this recipe.
Enjoy your summer’s friends by making such fresh, colorful, flavorful and not to forget healthy Rice paper chicken spring rolls and enjoy with your friends and family.
Have shared more healthy recipes on my blog do check them out too by clicking on the recipe names given.  AAM PORA SHORBOT, BENGALI GHUGNI CHAAT, MOTH KI CHAAT, HEALTHY CREAMY VEG SALAD, HEALTHY CREAMY CHICKEN SALAD

FullSizeRender_1RECIPE FOR RICE PAPER CHICKEN ROLLS

Ingredient’s for marinating the chicken:

  • 1 tbsp – Sriracha sauce
  • 1 tsp – Red chili and garlic sauce
  • 1 tbsp – Soy sauce
  • 1 tsp – Ginger and garlic paste
  • 1 tsp – Maple syrup or Brown sugar
  • 1 tbsp – White wine vinegar or normal white vinegar
  • 1 tbsp – Corn flour
  • 1 tsp – Olive oil or any vegetable oil
  • Salt and pepper to taste
  • 2 nos – Chicken breast (sliced from the middle and opened like a butterfly then beaten with a meat hammer or with the back of a heavy knife to tenderize the meat.)
  • 1 tbsp – Oil to grill the chicken in a nonstick grill pan or any nonstick pan.

FullSizeRender (1)Other Ingredients:

  • 8 to 10 nos – Rice paper sheets ( I used 16”inch sheets)
  • 1 – Each of Red, Green and Yellow coloured Bell peppers cut into juliennes or sticks the size should be little small than 16 “inch as they have to get enclosed inside the rolls
  • 2 nos – English Cucumber jullined
  • A handful of Spring onion greens cut lengthwise
  • ½ a – Chinese cabbage or Iceberg lettuce chopped roughly
  • 2 – Medium Carrots julienned
  • A handful of fresh Coriander leaves or Cilantro leaves
  • 2 tbsp of – White Sesame seeds lightly dry roasted.

FullSizeRender_6Ingredient’s for the Dipping sauce:

  • 2 tbsp – Soya sauce
  • 2 tbsp- Sriracha sauce
  • 2 &1/2 tbsp – Creamy Peanut butter
  • 1 tbsp – Chilly Garlic sauce
  • 1 tbsp – Green chili sauce
  • 2 tbsp – Hot and sweet tomato sauce
  • 2 tbsp – White wine vinegar
  • 1 tbsp – Sesame oil or olive oil
  • 1 tbsp – Brown sugar or Maple syrup
  • 4 to 6 tbsp of – Chicken stock or normal water to thin out the sauce
  • 1 tbsp – Garlic minced or grated
  • 1 tsp – Ginger minced or grated
  • 1 tsp – Chili flakes
  • 1 tbsp – Roasted peanuts coarsely crushed

FullSizeRender_7Method to marinate and cook the chicken:

  1. Slice open the chicken breast from the middle so that it opens up like a butterfly.
  2. Then beat the meat with a meat hammer or with the back or a heavy knife to flatten and tenderize the meat.
  3. Now in a flat dish or bowl take all the ingredients in the marinade list except the oil to cook the chicken and rub nicely all move the flattened chicken breast and let it marinate for at least 1 to 2 hrs preferably.
  4. Heat a nonstick grilling pan or a normal nonstick flat pan with 1 tbsp. oil, when heated place the marinated chicken breast and cook the chicken on medium flame on both the sides till the chicken is fully cooked (be careful not to overcook the chicken or else the chicken would become dry and chewy.)
  5. When cooked take them out on a chopping board and let them cool till it comes to room temperature,
  6. Then with the help of kitchen scissors or a sharp knife slice the chicken into long strips and keep aside.

FullSizeRender_2 (1)Method to make the dipping sauce:

  1. Heat 1tbsp oil in a pan add the minced ginger, garlic, and fry till it turns pink.
  2. Add all the ingredients listed under the ingredients of dipping sauce except the roasted and coarsely crushed peanuts.
  3. Whisk it till everything is well incorporated. If at this point you feel the mixture is still thick then add some more chicken stock or water to bring the sauce to the desired consistency.
  4. Boil the sauce for few seconds, check the seasonings it should have a balance of salt, sweet, & spicy flavours.
  5. Do not overcook the sauce as the sauce will thicken at cooling.
  6. Pour it out in a serving bowl and garnish with roasted and coarsely crushed peanuts and some coriander leaves.
  7. Serve with rice paper chicken rolls.

FullSizeRender_6 (1)Method to assemble and make the Rice paper Chicken rolls:

  1. Prep and cut all the veggies as mentioned and place everything on a working platform or table.
  2. Take a flat deep plate half-filled with room temperature water to moisten the dry rice paper sheets.
  3. Spread a cotton napkin over a chopping board on which you will be assembling the rolls, as the cotton napkin will help in absorbing the excess moisture from the rice paper sheets.
  4. Now take a rice paper sheet and dip it in the plate of water couple of times on both the sides of the sheet do not over soak it , take it out when the sheet is still firm but a bit flexible. (Over soaking the sheets will make them soggy and difficult to handle while making the rolls) Shake off the excess water.
  5. Place the flexible sheet on the kitchen napkin and start assembling the rolls.
  6. First of all sprinkle some roasted sesame seeds all over the sheet.
  7. Then place some chopped iceberg lettuce or Chinese cabbage, followed by juliennes of cucumber, carrot, 3 coloured  bell peppers and few spring onion greens, add a few strips of cooked chicken.
  8. Place a few coriander leaves on the other end of the sheet as shown (as when the rolls are made the coriander leaves will make the rolls look more pretty)
  9. Now fold the roll tightly as shown in the images below (remember to roll the rolls as tight as possible for better-looking rolls.)
  10. Same ways make all the rolls and keep them on a tray at a distance as if kept too near they tend to stick to each other.
  11. Cover them with a tissue paper till you are ready to serve them.
  12. This rolls can be made before and stored in a box layered with tissue paper both down and above and remember to keep them a bit apart so as to avoid sticking them with each other. This can be also carried for picnics or made earlier for any party or get-together’s.
  13. Serve with the dipping sauce made above.
  14. Enjoy your summery fresh Rice paper chicken rolls which are loaded with the freshness of summery veggies.

STEP BY STEP PHOTOS TO ROLL THE RICE PAPER CHICKEN SPRING ROLLS.

FullSizeRender_1 (1)
FullSizeRender_6 (2)(1)
FullSizeRender_4
FullSizeRender_5 (1)(1)
  1. Place the ingredients of the filling on the dampened rice paper sheet.
  2. Roll it tightly till center of the sheet.
  3. Fold the sides inside to tuck everything inside.
  4. Roll it up to the end tightly your rice paper spring roll is made.

 

RICE PAPER CHICKEN SPRING ROLLS
 
Author:
Recipe type: Appetizers, Healthy Affairs, Non Veg
Ingredients
Ingredient’s for marinating the chicken:
  • 1 tbsp – Sriracha sauce
  • 1 tsp – Red chili and garlic sauce
  • 1 tbsp – Soy sauce
  • 1 tsp – Ginger and garlic paste
  • 1 tsp – Maple syrup or Brown sugar
  • 1 tbsp – White wine vinegar or normal white vinegar
  • 1 tbsp – Corn flour
  • 1 tsp – Olive oil or any vegetable oil
  • Salt and pepper to taste
  • 2 nos – Chicken breast (sliced from the middle and opened like a butterfly then beaten with a meat hammer or with the back of a heavy knife to tenderize the meat.)
  • 1 tbsp – Oil to grill the chicken in a nonstick grill pan or any nonstick pan.
Other Ingredients:
  • 8 to 10 nos – Rice paper sheets ( I used 16”inch sheets)
  • 1 – Each of Red, Green and Yellow coloured Bell peppers cut into juliennes or sticks the size should be little small than 16 “inch as they have to get enclosed inside the rolls
  • 2 nos – English Cucumber jullined
  • A handful of Spring onion greens cut lengthwise
  • ½ a – Chinese cabbage or Iceberg lettuce chopped roughly
  • 2 – Medium Carrots julienned
  • A handful of fresh Coriander leaves or Cilantro leaves
  • 2 tbsp of – White Sesame seeds lightly dry roasted.
Ingredient’s for the Dipping sauce:
  • 2 tbsp – Soya sauce
  • 2 tbsp- Sriracha sauce
  • 2 &1/2 tbsp – Creamy Peanut butter
  • 1 tbsp – Chilly Garlic sauce
  • 1 tbsp – Green chili sauce
  • 2 tbsp – Hot and sweet tomato sauce
  • 2 tbsp – White wine vinegar
  • 1 tbsp – Sesame oil or olive oil
  • 1 tbsp – Brown sugar or Maple syrup
  • 4 to 6 tbsp of – Chicken stock or normal water to thin out the sauce
  • 1 tbsp – Garlic minced or grated
  • 1 tsp – Ginger minced or grated
  • 1 tsp – Chili flakes
  • 1 tbsp – Roasted peanuts coarsely crushed
Instructions
Method to marinate and cook the chicken:
  1. Slice open the chicken breast from the middle so that it opens up like a butterfly.
  2. Then beat the meat with a meat hammer or with the back or a heavy knife to flatten and tenderize the meat.
  3. Now in a flat dish or bowl take all the ingredients in the marinade list except the oil to cook the chicken and rub nicely all move the flattened chicken breast and let it marinate for at least 1 to 2 hrs preferably.
  4. Heat a nonstick grilling pan or a normal nonstick flat pan with 1 tbsp. oil, when heated place the marinated chicken breast and cook the chicken on medium flame on both the sides till the chicken is fully cooked (be careful not to overcook the chicken or else the chicken would become dry and chewy.)
  5. When cooked take them out on a chopping board and let them cool till it comes to room temperature,
  6. Then with the help of kitchen scissors or a sharp knife slice the chicken into long strips and keep aside.
Method to make the dipping sauce:
  1. Heat 1tbsp oil in a pan add the minced ginger, garlic, and fry till it turns pink.
  2. Add all the ingredients listed under the ingredients of dipping sauce except the roasted and coarsely crushed peanuts.
  3. Whisk it till everything is well incorporated. If at this point you feel the mixture is still thick then add some more chicken stock or water to bring the sauce to the desired consistency.
  4. Boil the sauce for few seconds, check the seasonings it should have a balance of salt, sweet, & spicy flavours.
  5. Do not overcook the sauce as the sauce will thicken at cooling.
  6. Pour it out in a serving bowl and garnish with roasted and coarsely crushed peanuts and some coriander leaves.
  7. Serve with rice paper chicken rolls.
Method to assemble and make the Rice paper Chicken rolls:
  1. Prep and cut all the veggies as mentioned and place everything on a working platform or table.
  2. Take a flat deep plate half-filled with room temperature water to moisten the dry rice paper sheets.
  3. Spread a cotton napkin over a chopping board on which you will be assembling the rolls, as the cotton napkin will help in absorbing the excess moisture from the rice paper sheets.
  4. Now take a rice paper sheet and dip it in the plate of water couple of times on both the sides of the sheet do not over soak it , take it out when the sheet is still firm but a bit flexible. (Over soaking the sheets will make them soggy and difficult to handle while making the rolls) Shake off the excess water.
  5. Place the flexible sheet on the kitchen napkin and start assembling the rolls.
  6. First of all sprinkle some roasted sesame seeds all over the sheet.
  7. Then place some chopped iceberg lettuce or Chinese cabbage, followed by juliennes of cucumber, carrot, 3 coloured bell peppers and few spring onion greens, add a few strips of cooked chicken.
  8. Place a few coriander leaves on the other end of the sheet as shown (as when the rolls are made the coriander leaves will make the rolls look more pretty)
  9. Now fold the roll tightly as shown in the images below (remember to roll the rolls as tight as possible for better-looking rolls.)
  10. Same ways make all the rolls and keep them on a tray at a distance as if kept too near they tend to stick to each other.
  11. Cover them with a tissue paper till you are ready to serve them.
  12. This rolls can be made before and stored in a box layered with tissue paper both down and above and remember to keep them a bit apart so as to avoid sticking them with each other. This can be also carried for picnics or made earlier for any party or get-together’s.
  13. Serve with the dipping sauce made above.
  14. Enjoy your summery fresh Rice paper chicken rolls which are loaded with the freshness of summery veggies.
(Visited 752 times, 1 visits today)

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: