Vegan Chicken Spring Rolls

Delight in the fresh, vibrant flavors of Vegan Chicken Spring Rolls—a plant-based twist on a beloved classic! These handheld bites are packed with tender vegan chicken strips marinated in a zesty blend of soy sauce, sesame oil, lime juice, and garlic, then lightly pan-seared for a golden finish. Rolled in delicate rice paper wrappers, each spring roll is filled with crisp julienned veggies, creamy avocado slices, and fragrant mint and basil leaves, creating a harmonious balance of textures and tastes. Ready in just 40 minutes, these rolls are a healthy, gluten-free, and dairy-free appetizer or light meal, perfect for dipping in your favorite vegan sauces. Whether you're hosting a gathering or meal-prepping for the week, this recipe brings a nutritious and flavorful experience to the table.

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 g Vegan chicken strips
• 3 tbsp Soy sauce
• 1 tsp Ginger, grated
• 2 cloves Garlic, minced
• 2 tbsp Lime juice
• 1 tbsp Maple syrup
• 12 pieces Rice paper wrappers
• 1 large Carrot, julienned
• 1 large Cucumber, julienned
• 1 large Red bell pepper, julienned
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh basil leaves
• 1 cup Romaine lettuce, chopped
• 1 large Avocado, sliced
• 1 tbsp Sesame oil

Directions

Step 1

In a medium bowl, combine soy sauce, ginger, garlic, lime juice, maple syrup, and sesame oil to create a marinade.

Step 2

Add the vegan chicken strips to the marinade, ensuring they are fully coated. Let them marinate for at least 15 minutes.

Step 3

While the vegan chicken is marinating, prepare the vegetables: julienne the carrot, cucumber, and red bell pepper; chop the romaine lettuce; and slice the avocado.

Step 4

Heat a non-stick skillet over medium heat and add the marinated vegan chicken strips. Cook for 5-7 minutes, stirring occasionally, until lightly golden brown.

Step 5

Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until soft but not fully collapsing. Transfer to a damp clean kitchen towel or a cutting board.

Step 6

Place a small handful of romaine lettuce horizontally on the bottom third of the rice paper, leaving about an inch on each side.

Step 7

Add a few strips of cooked vegan chicken, some carrot, cucumber, red bell pepper, mint leaves, basil leaves, and avocado slices.

Step 8

Fold the bottom of the rice paper over the filling, fold in the sides, and roll up tightly but gently to encase the filling. Repeat with the remaining wrappers and filling ingredients.

Step 9

Serve the spring rolls immediately with your favorite vegan dipping sauce.

Nutrition Facts

Serving size	(1216g)

Amount per serving	% Daily Value*
Calories	1553.1

Total Fat 63.0g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2684.4mg	0%
Total Carbohydrate 206.9g	0%
Dietary Fiber 43.4g	0%
Total Sugars 35.8g
Protein 65.6g	0%

Vitamin D 0IU	0%
Calcium 652.2mg	0%
Iron 22.5mg	0%
Potassium 3570.1mg	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: 34.2%

Protein: 15.8%

Carbs: 49.9%