Low Sodium Chicken Spring Rolls

Savor the fresh, vibrant flavors of these Low Sodium Chicken Spring Rolls—perfect for a healthy and satisfying snack or light meal. These rolls are packed with tender shredded chicken, crisp julienned vegetables, creamy avocado, and fragrant herbs like mint and cilantro, all wrapped in delicate rice paper. The addition of vermicelli noodles and shredded napa cabbage provides a delightful contrast of textures, while the low-sodium soy-based dipping sauce, infused with lime juice, peanut butter, and a hint of honey, takes these rolls to the next level. Not only are they low in sodium, but they’re also quick to prepare, requiring just 30 minutes of prep time and a few simple steps to assemble. Serve these homemade spring rolls as a fresh appetizer or a guilt-free midday snack—every bite is a burst of refreshing goodness!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 piece boneless, skinless chicken breast
• 12 pieces rice paper wrappers
• 1 medium, julienned carrot
• 0.5 medium, julienned cucumber
• 0.5 medium, julienned red bell pepper
• 0.5 cup, chopped fresh cilantro
• 0.25 cup, chopped fresh mint leaves
• 1 cup, shredded napa cabbage
• 1 sliced avocado
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 clove, minced garlic
• 1 cup cooked vermicelli noodles
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons water
• 1 tablespoon peanut butter

Directions

Step 1

Start by preparing the chicken. Heat 1 tablespoon of olive oil in a skillet over medium heat.

Step 2

Add minced garlic to the skillet and sauté until golden.

Step 3

Place the chicken breast in the skillet and cook for 5-6 minutes on each side or until cooked through and no longer pink inside.

Step 4

Once cooked, remove the chicken from the pan and let it cool slightly before shredding it into thin strips.

Step 5

To assemble the spring rolls, prepare all the filling ingredients: julienne the carrot, cucumber, and red bell pepper, and chop the cilantro and mint leaves.

Step 6

Fill a shallow dish or pie plate with warm water. Working one at a time, gently dip each rice paper wrapper in the water for about 10-15 seconds until it softens.

Step 7

Lay the softened wrapper on a clean, flat surface. Near the bottom third of the wrapper, layer a few strips of shredded chicken, a small handful of vermicelli noodles, a few slices of each vegetable, and a sprinkle of herbs.

Step 8

Add a slice of avocado and a couple of napa cabbage shreds for added texture and flavor.

Step 9

Fold the sides of the wrapper over the filling, then tightly roll it from the bottom up like a burrito.

Step 10

Repeat with remaining wrappers and fillings.

Step 11

For the dipping sauce, whisk together lime juice, rice vinegar, honey, low-sodium soy sauce, water, and peanut butter in a small bowl.

Step 12

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

Nutrition Facts

Serving size	(1030.4g)

Amount per serving	% Daily Value*
Calories	1466.9

Total Fat 34.1g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 3.7g
Cholesterol 147.9mg	0%
Sodium 759.7mg	0%
Total Carbohydrate 210.0g	0%
Dietary Fiber 14.6g	0%
Total Sugars 30.0g
Protein 77.5g	0%

Vitamin D 8.7IU	0%
Calcium 351.9mg	0%
Iron 11.5mg	0%
Potassium 1680.0mg	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: 21.1%

Protein: 21.3%

Carbs: 57.7%