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Nutrition info

AmountPer Per 3 rolls with dipping sauce (1/4 recipe) serving
  • Calories610
  • Protein34 g
  • Fat38 g
  • Saturated fat7 g
  • Carbohydrates40 g
  • Fibre6 g
  • Sugars7 g
  • Cholesterol90 mg
  • Sodium1510 mg
% Daily ValuePer Per 3 rolls with dipping sauce (1/4 recipe) serving
  • Potassium
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin C
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Magnesium
  • Zinc
Food prep tip

Chicken and Vegetable Rice Paper Rolls

  • Appetizers
  • Lunch
  • Asian
  • Ground chicken
Prepping30min
Cooking15min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 34 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1
Heat oil in large skillet set over medium-high heat; cook chicken, garlic, ginger, salt and pepper, breaking up with wooden spoon, for 10 to 12 minutes or until golden brown and cooked through. Stir in 2 tbsp (30 mL) tamari sauce and sesame oil; let cool completely.
2
Soak rice paper wraps in cold water until softened and pliable; pat dry and lay flat on work surface. Arrange kale, avocado, carrots, cucumber and chicken over bottom third of rice paper wrappers. Fold up bottom of each wrap over filling, fold in sides and roll up tightly.
3
Combine peanut butter, rice wine vinegar, sriracha, honey, remaining tamari sauce, and 2 tbsp (30 mL) hot water; stir until smooth. Transfer to serving bowl or ramekin; serve with rolls for dipping.
Recipe noteThese rolls are a great way to use what is already in the fridge! Substitute shredded lettuce or cabbage for kale and use up your favourite veggies.