Dairy-Free Chicken and Corn Roll

Experience a burst of irresistible flavors with this Dairy-Free Chicken and Corn Roll recipe, a wholesome take on a classic favorite that's perfect for those avoiding dairy. Tender chunks of seasoned chicken breast are sautéed with sweet corn, aromatic garlic, and a colorful mix of red onion and green bell pepper, all wrapped snugly in delicate rice paper for a satisfying crunch. Enhanced with cilantro and a hint of soy sauce, these rolls are pan-seared to golden perfection, making them a fusion of crispiness and savory goodness. Ideal as a light dinner, appetizer, or snack, they come together in just 35 minutes and are naturally dairy-free, making them a versatile choice for family meals or gatherings. Serve them warm with your favorite dipping sauce and watch them disappear in no time!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 piece boneless chicken breast
• 1 cup sweet corn kernels
• 0.5 medium red onion
• 2 garlic cloves
• 0.5 green bell pepper
• 2 tablespoons chopped cilantro
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 8 sheets rice paper
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 8 small lettuce leaves

Directions

Step 1

Start by dicing the boneless chicken breast into small cubes.

Step 2

Finely chop the red onion, garlic cloves, and green bell pepper.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced chicken and cook for about 5 minutes until it starts to brown.

Step 4

Add the chopped red onion, garlic, and green bell pepper to the skillet. Sauté for another 3 minutes until the vegetables are tender.

Step 5

Stir in the sweet corn kernels and cook for 2 minutes. Add the soy sauce, chopped cilantro, salt, and black pepper, then stir well. Remove from heat and let the mixture cool slightly.

Step 6

Prepare a large bowl of warm water. Submerge one sheet of rice paper in the water for about 5 seconds to soften, then lay it flat on a damp cutting board.

Step 7

Place a small lettuce leaf in the center of the softened rice paper. Spoon about 2 tablespoons of the chicken and corn mixture onto the lettuce.

Step 8

Fold the bottom of the rice paper over the filling, then fold in the sides, and roll up tightly. Repeat with the remaining rice paper sheets and filling.

Step 9

Heat the remaining tablespoon of olive oil in a non-stick pan over medium heat. Gently place the rolls in the pan and cook, turning occasionally, until they are lightly browned and crispy, about 2-3 minutes.

Step 10

Serve the dairy-free chicken and corn rolls warm, with a dipping sauce of your choice if desired.

Nutrition Facts

Serving size	(662.8g)

Amount per serving	% Daily Value*
Calories	876.7

Total Fat 37.8g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 3.7g
Cholesterol 149.6mg	0%
Sodium 2504.3mg	0%
Total Carbohydrate 82.1g	0%
Dietary Fiber 9.5g	0%
Total Sugars 17.9g
Protein 61.7g	0%

Vitamin D 0IU	0%
Calcium 93.7mg	0%
Iron 3.8mg	0%
Potassium 1519.7mg	0%

*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.

Source of Calories

Fat: 37.2%

Protein: 27.0%

Carbs: 35.9%