Ingredients

Adjust Servings:

	rice sheets to roll
	200 ml lukewarm water to dip
	1st roll
	1 tbsp extra virgin olive oil
	300 g chicken breast cut into cubes
	1 & 1/2 tsp salt
	1 & 1/2 tsp pepper
	1 cucumber julienned
	20 g shredded iceberg salad
	2nd roll
	1 red pepper julienned
	yellow pepper julienned
	carrot julienned
	1/4 sprig parsley chopped
	1st Sauce
	1 avocado
	60 g yogurt
	120 ml milk
	few parsley leaves
	2 garlic cloves
	1/2 tsp salt
	1 tsp lime juice
	2nd Sauce
	1 tbsp soy sauce
	1 tbsp honey or agave, or maple syrup
	1/4 tsp seeds of red pepper
	1/2 tsp lime juice

Nutritional information

176 kcal

Calories

5.7 g

Fats

14.6 g

Carbs

17.7 g

Proteins

Spring Rolls

Name: Chicken Spring Rolls And 2 More - The Gluten Free Recipes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Chinese

Features:

Cuisine:

China

Filled with a colorful mix of fresh veggies and meat, and wrapped in a delicate rice paper wrapper, our spring rolls are a burst of flavors and textures in every bite.

45 min
Serves 4
Easy

Ingredients

rice sheets
to roll
200 ml lukewarm water
to dip
1st roll
1 tbsp extra virgin olive oil
300 g chicken breast
cut into cubes
1 & 1/2 tsp salt
1 & 1/2 tsp pepper
1 cucumber
julienned
20 g shredded iceberg salad
2nd roll
1 red pepper
julienned
yellow pepper
julienned
carrot
julienned
1/4 sprig parsley
chopped
1st Sauce
1 avocado
60 g yogurt
120 ml milk
few parsley leaves
2 garlic cloves
1/2 tsp salt
1 tsp lime juice
2nd Sauce
1 tbsp soy sauce
1 tbsp honey
or agave, or maple syrup
1/4 tsp seeds of red pepper
1/2 tsp lime juice

Directions

To get started with the chicken spring rolls, you’ll need the following ingredients:

Steps

1 Done	Heat the olive oil in a frying pan over medium heat. Add the chicken, season with salt and pepper and fry for 15-20 minutes.
2 Done	Pour the lukewarm water into a bowl and dip the rice sheet in the water for 25-30 seconds, in order to soften it. Lay the sheet on a damp tea towel and, after 30 seconds, gently lift it up and place it on the work surface.
3 Done	Stack the cucumber slices, iceberg lettuce and a couple of chicken pieces at the bottom and middle of the sheet, fold the edges in toward the filling and roll up tightly. Repeat the process until you run out of chicken.
4 Done	For the second roll, stack the red and yellow pepper, carrot, and parsley at the bottom and middle of the sheet. Fold the bottom of the spring roll over the filling, fold in the sides, rolling it up slightly. Repeat the process to make approximately 6 spring rolls.
5 Done	For the first sauce, cut the avocado in half lengthwise around the pit, twist halves apart and lift it out with a spoon in a food processor or blender. Pour in the yogurt and milk, then add the parsley and the garlic cloves. Season with salt and lime juice. Blend to a medium- thick paste and turn into a bowl.
6 Done	For the second sauce, combine the soy sauce with the honey (or agave/maple syrup for a vegan option), red pepper seeds and lime juice in a small bowl.