Chicken spring rolls, both delicious and versatile, are wonderfully suited as a main dish or an appetizer. This recipe offers a perfect blend of tender chicken and crunchy vegetables, providing a culinary experience that is both visually appealing and delicious.
Ingredients
Chicken Marinade
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2 chicken breasts
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30 ml (2 tbsp) of light mayonnaise
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10 ml (2 tsp) of Dijon mustard
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10 ml (2 tsp) of maple syrup
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Juice of ½ lemon (or 30 ml (2 tbsp))
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2.5 ml (½ tsp) of paprika
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2.5 ml (½ tsp) of garlic powder
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Pepper to taste
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12 rice paper sheets
Toppings of choice
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Avocado, thinly sliced
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Carrots, grated
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Red cabbage, finely chopped
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Cucumber, cut into strips
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Fresh cilantro
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Mango, cut into strips
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Bell pepper of any color, cut into strips
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Lettuce or spinach
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Rice vermicelli
Maple Tahini Sauce
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30 ml (2 tbsp) of light mayonnaise
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30 ml (2 tbsp) of light soy sauce
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30 ml (2 tbsp) of plain yogurt 0%
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Juice of ½ lemon (or 30 ml (2 tbsp))
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22 ml (1½ tbsp) of tahini (sesame butter)
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15 ml (1 tbsp) of fresh or pickled ginger
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15 ml (1 tbsp) of maple syrup
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2.5 ml (½ tsp) of garlic powder
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Hot sauce (such as Red Hot or Sriracha), to taste
Preparation
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In a medium bowl, mix the marinade ingredients, then add the chicken. Let marinate for at least 15 minutes, or overnight.
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Meanwhile, prepare the toppings. Prepare a large shallow plate with room-temperature water to dip the rice papers in.
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Cook the rice vermicelli in boiling water for 3 minutes or until tender. Drain and rinse with cold water. Set aside.
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Cook the chicken in a skillet or on the BBQ until fully cooked.
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Meanwhile, in a small bowl, mix the sauce ingredients, reserve.
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Moisten one rice paper at a time in warm water until soft. Lay it out on a dry cloth.
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On the rice paper, place a handful of vermicelli at one end. Add the cooked chicken and then the desired toppings. Fold in the sides and roll up tightly.
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Keep the rolls under a damp cloth before refrigerating. Repeat for the remaining rolls.
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Serve with the maple tahini sauce.
Notes
Keeps for 2-3 days in the refrigerator in an airtight container.
