Gluten-Free Seaweed Popiah
Delight in the refreshing flavors of Gluten-Free Seaweed Popiah, a modern twist on a beloved Southeast Asian favorite. This recipe combines tender rice noodles, crisp julienned vegetables, shredded chicken, and crunchy peanuts, all infused with a tangy gluten-free soy-sesame sauce. The filling is wrapped in nutritious seaweed sheets and adorned with fresh mint leaves, creating a vibrant, bite-sized roll that’s as visually appealing as it is delicious. Perfect for those seeking a light, gluten-free appetizer or snack, these rolls are packed with texture and a medley of bold, fresh flavors. Quick to prepare and versatile, they’re ideal for entertaining or as a healthy lunch option.
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Ingredients
- 8 pieces Seaweed sheets
- 150 grams Rice noodles
- 1 large Carrot
- 1 medium Cucumber
- 8 leaves Lettuce leaves
- 100 grams Bean sprouts
- 200 grams Cooked chicken breast
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 8 leaves Fresh mint leaves
- 50 grams Crushed peanuts
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Directions
Step 1
Begin by preparing the rice noodles according to the package instructions. Once done, rinse under cold water to stop the cooking process and drain well.
Step 2
Peel and julienne the carrot into thin strips. Similarly, julienne the cucumber and set aside.
Step 3
Shred the cooked chicken breast into thin strips if not already shredded.
Step 4
In a small bowl, combine the gluten-free soy sauce, sesame oil, lime juice, salt, and pepper. Mix well to create the seasoning sauce.
Step 5
In a large mixing bowl, combine the shredded chicken, rice noodles, carrot, cucumber, bean sprouts, and crushed peanuts. Add the seasoning sauce, and toss everything together until well mixed.
Step 6
Separate the lettuce leaves and ensure they are clean and dry.
Step 7
To assemble the popiah, lay a piece of seaweed on a clean flat surface, with the rough side facing up.
Step 8
Place one lettuce leaf on top of the seaweed, followed by a portion of the mixed filling. Lay a mint leaf on top for added freshness.
Step 9
Carefully roll the seaweed around the filling like a burrito, tucking in the sides to hold the fillings in place.
Step 10
Repeat for the remaining seaweed sheets and filling.
Step 11
Cut each roll into bite-sized pieces, and serve immediately while fresh.
Nutrition Facts
| Serving size | (934.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1112.3 |
| Total Fat 47.7g | 0% |
| Saturated Fat 7.7g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 159.3mg | 0% |
| Sodium 3895.6mg | 0% |
| Total Carbohydrate 84.0g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 12.8g | |
| Protein 92.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 288.4mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 1594.7mg | 0% |
Source of Calories