Gluten-Free Chicken Spring Rolls

Light, fresh, and bursting with flavor, these Gluten-Free Chicken Spring Rolls are the perfect healthy appetizer or quick lunch option. Made with tender, seasoned chicken breast, crisp julienned carrots, cucumbers, and red bell peppers, and fragrant fresh herbs like cilantro and mint, these spring rolls are bundled in delicate gluten-free rice paper wrappers. A tangy homemade dipping sauce featuring gluten-free soy sauce, fish sauce, and zesty lime juice adds the perfect finishing touch. With just 30 minutes of prep time, these rolls are a go-to for gluten-free, high-protein, and flavor-packed meals. Pair them with a refreshing iced tea or serve as a colorful party starter for any occasion.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 pieces Gluten-free rice paper wrappers
• 1 piece (about 1/2 lb) Chicken breast
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 medium Carrot
• 0.5 large Cucumber
• 0.5 large Red bell pepper
• 0.5 cup Fresh cilantro
• 0.5 cup Mint leaves
• 2 ounces Rice vermicelli
• 2 tablespoons Soy sauce (gluten-free)
• 1 tablespoon Fish sauce
• 1 tablespoon Lime juice
• 1 teaspoon Sugar

Directions

Step 1

Begin by preparing the chicken. Season the chicken breast with olive oil, salt, and black pepper.

Step 2

Heat a skillet over medium-high heat and cook the chicken for about 5 minutes on each side, or until fully cooked. Once cooked, remove from the skillet and allow to cool slightly.

Step 3

While the chicken is cooling, prepare the vegetables. Julienne the carrot, cucumber, and red bell pepper into thin strips.

Step 4

Finely chop the fresh cilantro and mint leaves. Set the vegetables and herbs aside.

Step 5

Cook the rice vermicelli according to package instructions. Once cooked, drain and rinse with cold water to prevent sticking.

Step 6

Once the chicken has cooled, shred it into thin strips using two forks.

Step 7

In a small bowl, prepare the dipping sauce by mixing together the gluten-free soy sauce, fish sauce, lime juice, and sugar until the sugar dissolves. Set aside.

Step 8

Fill a large shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 5 seconds to soften, then lay it flat on a clean surface.

Step 9

Near the center of the wrapper, place a small amount of rice vermicelli, shredded chicken, and a mix of julienned vegetables. Add a bit of fresh cilantro and mint on top.

Step 10

Fold the bottom of the wrapper up over the filling, then fold in the sides, and roll tightly to close, like a burrito. Repeat with the remaining wrappers and filling.

Step 11

Serve the spring rolls with the dipping sauce on the side.

Nutrition Facts

Serving size	(1110.3g)

Amount per serving	% Daily Value*
Calories	1865.6

Total Fat 26.0g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 2.5g
Cholesterol 195.0mg	0%
Sodium 5488.7mg	0%
Total Carbohydrate 321.9g	0%
Dietary Fiber 16.2g	0%
Total Sugars 13.4g
Protein 93.1g	0%

Vitamin D 0IU	0%
Calcium 451.5mg	0%
Iron 8.6mg	0%
Potassium 2075.2mg	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: 12.4%

Protein: 19.7%

Carbs: 68.0%