Veggie and Chicken Spring Rolls: My Guest Post on Cooking Healthy For Me

Hi Everyone!

This recipe was originally a guest post on Cooking Healthy For Me which is a site that’s no longer active so I included the full post below. 

Thank you so much for stopping by!

These spring rolls are great for an appetizer or even a meal. 

They can be made ahead of time and are delicious when served with dipping sauces.  

Here’s a recipe called Easy Peanut Sauce that tastes sooo great with spring rolls.

The inspiration for these spring rolls came from a super tasty recipe that I saw on The Pioneer Woman’s Cooks.

She made it look so easy that I just had to try it.

Let’s check out the ingredients:

Bean thread noodles, spring roll wrappers, boneless skinless chicken breast, bean sprouts, broccoli, red or green leaf lettuce, cilantro, zucchini squash, carrots and green onions.

Here’s how to make it.

Thinly slice the zucchini into 4 inch strips.

Next, thinly slice the carrots into 4 inch strips.

Then cut off small pieces of the broccoli florets. 

Thinly slice the green onion lengthwise into about 4 inch strips.  Set aside the veggies.

Boil water in a medium size sauce pan.

Add the bean thread noodles.

Then…

….stir them up a bit.

Cook for about 5 minutes or until the noodles are soft, slippery, and translucent.

When the noodles are done, rinse them in cold water.  Set aside.

Heat a small skillet on medium heat and add the olive oil.

Then…

….add the chicken.

Add the garlic powder, pepper, and onion powder.

Stir the chicken.

Cook until the chicken starts to brown and set aside.

Fill a large shallow bowl with hot water (hot tap water should be fine).

Put the edges of the spring roll wrapper in the hot water.  

Then, put the entire spring roll wrapper in the hot water for about 20 seconds or until it starts to get soft.

Lay the spring roll wrapper on to a plate.

Set out all of the other ingredients by the spring roll wrapper.

Lay a piece of the lettuce on the spring roll wrapper just under the middle of the wrapper.

Next…..

….lay some of the bean thread noodles over the lettuce.

Then, add some of the bean sprouts.

Next, add cilantro…..

….zucchini….

….broccoli….

….and green onion.

Roll the wrapper over the veggies once.

Then, fold over one side about 1 inch…..

….and then fold over the other side about 1 inch.

Next, add a couple pieces of the carrots and chicken (browned side down).  This is the “window” area where the bright colors will show through on the spring roll.

Gently roll the wrapper tightly over the chicken and carrots.

Continue rolling the wrapper to form the spring roll.

There you have it in all of its yumminess.

Serve whole or cut the spring roll….

…in a diagonal.

Serve with peanut sauce, soy sauce or teriyaki sauce.

Enjoy!

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Veggie and Chicken Spring Rolls

Yield: Serves 4 (Makes 12 Spring Rolls)

Ingredients:

For the Spring Rolls
12 Spring Roll Wrappers
2 cups cooked Bean Thread Noodles
1 bunch Bronze Leaf Lettuce
2 cups Fresh Bean Sprouts
1 bunch Cilantro
1 Zucchini
1 cup of small Broccoli Florets
3 Green Onions
2 to 3 Carrots (medium size)

For the Chicken
2 Boneless Skinless Chicken Breasts (cut in small pieces)
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Ground Pepper

Directions:

For the Veggies: Thinly slice the zucchini, carrots, and green onions into 4 inch strips. Then cut off small pieces of the broccoli florets and set aside the veggies.

For the Noodles: Boil water in a medium size sauce pan and add the bean thread noodles. Stir them up a bit and cook for about 5 minutes or until the noodles are soft, slippery, and translucent. When the noodles are done, rinse them in cold water. Set aside.

For the Chicken: Heat a skillet on medium heat and add the olive oil. Then add the chicken. Add the garlic powder, pepper, and onion powder and stir the chicken. Continue stirring the chicken and cook until the chicken starts to brown. Set aside.

For the Spring Rolls: Fill a large shallow bowl with hot water (hot tap water should be fine). Put the edges of the spring roll wrapper in the hot water. Then, put the entire spring roll wrapper in the hot water for about 20 seconds or until it starts to get soft. Lay the spring roll wrapper on to a plate. Set out all of the other ingredients by the spring roll wrapper. Lay a piece of the lettuce on the spring roll wrapper just under the middle of the wrapper.

Then top the lettuce with small portions of the bean thread noodles, bean sprouts, cilantro, zucchini, broccoli, and green onion. Roll the wrapper once, just over the veggies. Then fold over one side of the wrapper in about 1 inch.

Then fold over the other side of the wrapper in about 1 inch. Next, add a couple pieces of the carrots and chicken (browned side down). This will be a “window” that will show off the pretty colors. Gently roll the wrapper tightly over the chicken and carrots.

Continue rolling the wrapper to form the spring roll. The spring roll can be served whole or cut diagonally. Serve with peanut sauce, soy sauce or teriyaki sauce.

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10 Responses to “Veggie and Chicken Spring Rolls: My Guest Post on Cooking Healthy For Me”

  1. #
    1
    Tina@flourtrader — February 1, 2012 at 1:50 am

    Congrats on the guest posting-popping over to Ann’s site now!

    Reply

    • CouponClippingCook — February 1st, 2012 @ 8:51 am

      Hi Tina, thank you!

      Reply

  2. #
    2
    Ann — February 1, 2012 at 2:28 pm

    I’ll let you in on a little secret…when you said yes, I was saying inside, “Holy Cow, she said YES! My little blog isn’t worthy of her amazing pictures, I hope she doesn’t change her mind!”

    My outside voice said, “Thanks, I’ll keep you posted with the date…”

    AMAZIG veggie spring rolls!

    Reply

    • CouponClippingCook — February 1st, 2012 @ 5:17 pm

      Hi Ann! You are so sweet! Thank you again!

      Reply

  3. #
    3
    Stella B's Kitchen — February 1, 2012 at 3:02 pm

    Hey CCC! I have a little surprise for you over at Stella B’s today! Thanks for all the yummy recipes and bloggy inspiration you give to all of us:)
    Stella B’s Kitchen

    Reply

    • CouponClippingCook — February 1st, 2012 @ 5:22 pm

      Love it! What a fun surprise….Thank you so much!

      Reply

  4. #
    4
    Magic of Spice — February 3, 2012 at 12:23 pm

    These are just gorgeous! Loved your guest post :)

    Reply

    • CouponClippingCook — February 3rd, 2012 @ 8:23 pm

      Thank you very much!

      Reply

  5. #
    5
    Liz — February 3, 2012 at 3:39 pm

    So great to find your beautiful blog via Ann! Your spring rolls look absolutely amazing…as is your food styling :)

    Reply

    • CouponClippingCook — February 3rd, 2012 @ 8:24 pm

      Hi Liz, so nice to meet you and find your blog too! Thank you for stopping by!

      Reply

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