Fresh Spring Rolls with Chicken
recipe

Preparation Time: 30 minutes
Serving Size: 4-6 rolls
These refreshing spring rolls are easy to make without frying. They feature chicken, fresh vegetables, and rice paper, enjoyed with a delicious dipping sauce.
Ingredients:
- Rice paper
- Rice noodles
- Lettuce (e.g., iceberg)
- Arugula
- Cucumbers, sliced thin
- Bell peppers, sliced thin (e.g., sweet pepper)
- Carrots, diced small
- Cooked chicken, sliced thin
- Dipping sauce (e.g., sweet Thai chili)
Instructions:
1. Prepare all the fillings by slicing the bell peppers, cucumbers, and carrots, and if you don't have cooked chicken, cook and slice it thinly.
2. Boil water in a kettle and pour it over the rice noodles in a bowl. Let the noodles soak for about 2 minutes, rinse with cold water, and drain.
3. Prepare a large plate for assembling the rolls.
4. Place hot water in a frying pan or a shallow dish and soak the rice paper until it feels soft but not overly delicate.
5. Lay the rice paper on the plate, layer the fillings on top, and roll it up, folding in the sides as you go.
6. Serve immediately with the dipping sauce!
If there are any leftover rolls, wrap them in plastic wrap to prevent them from drying out.
Nutritional Information (per roll):
- Calories: 150
- Protein: 8 g
- Carbohydrates: 22 g
- Fat: 4 g
- Fiber: 2 g

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