Vegetable and Chicken Spring Rolls

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This recipe was originally a guest post on Cooking Healthy For Me which is a site that’s no longer active so I included the full post below.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