Vegetarian Chicken Spring Rolls
Delight your taste buds with these vibrant and fresh Vegetarian Chicken Spring Rolls—an irresistible twist on the classic appetizer. Packed with a flavorful vegetarian chicken substitute, crisp julienned veggies like carrots, cucumbers, and red bell peppers, and fragrant herbs such as basil and mint, these spring rolls are a perfect balance of texture and taste. Encased in delicate rice paper wrappers and served with a zesty homemade dipping sauce made with soy sauce, lime juice, and a hint of sweetness, they’re an ideal option for a light and healthy appetizer or snack. Quick and easy to prepare in just 40 minutes, these plant-based rolls are perfect for any gathering or weeknight treat. Enjoy the perfect fusion of freshness and protein-rich goodness today!
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Ingredients
- 200 grams vegetarian chicken substitute
- 12 sheets rice paper wrappers
- 1 medium, julienned carrot
- 1 medium, julienned cucumber
- 1 medium, julienned red bell pepper
- 12 leaves fresh basil leaves
- 12 leaves fresh mint leaves
- 6 leaves, halved lettuce leaves
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey or agave syrup
- 1 teaspoon sesame oil
- 1 small, minced garlic clove
Directions
Step 1
Begin by preparing the dipping sauce. In a small bowl, combine the soy sauce, lime juice, honey (or agave syrup), sesame oil, and minced garlic. Mix well and set aside.
Step 2
Heat a non-stick pan over medium heat. Add the vegetarian chicken substitute and cook for about 3-5 minutes, stirring occasionally, until heated through and lightly browned. Remove from heat and let it cool.
Step 3
Prepare your work surface by laying out a clean, damp kitchen towel. This will help prevent the rice paper from sticking.
Step 4
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds to soften, then lay it on the damp towel.
Step 5
In the bottom third of the wrapper, place a piece of lettuce, followed by a small portion of the cooked vegetarian chicken, julienned carrot, cucumber, red bell pepper, and 1 basil leaf and 1 mint leaf.
Step 6
To roll, fold the sides of the wrapper over the filling, then gently roll up the wrapper from the bottom, tucking the filling in as you roll until it's completely enclosed. Repeat with the remaining wrappers and filling.
Step 7
Serve the spring rolls immediately with the prepared dipping sauce on the side. Enjoy your fresh and tasty Vegetarian Chicken Spring Rolls!
Nutrition Facts
| Serving size | (875g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1051.7 |
| Total Fat 26.3g | 0% |
| Saturated Fat 3.2g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2638.9mg | 0% |
| Total Carbohydrate 163.0g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 30.6g | |
| Protein 54.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 243.4mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 1455.7mg | 0% |
Source of Calories