Chicken Breast Vietnamese Spring Rolls

Name: Chicken Breast Vietnamese Spring Rolls
Yield: 472 g
Ingredients: Boiled Chicken Breast 120 g; Raw Cabbage 70 g; Onion 80 g; Red Bell Pepper 80 g; Radish Sprout (Raw) 20 g; Rice Paper 62 g; Vietnamese Spring Roll Sauce 20 g; Peanut Sauce 20 g

530 kcal

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Ingredients

Main ingredients

Boiled Chicken Breast 120 g
Raw Cabbage 70 g
Onion 80 g
Red Bell Pepper 80 g
Radish Sprout (Raw) 20 g
Rice Paper 62 g

Seasonings/Sauce

Vietnamese Spring Roll Sauce 20 g
Peanut Sauce 20 g

Nutrition summary

Carbohydrates 83.16 g 62%

Protein 39.22 g 29%

Fat 5.07 g 9%

Serving size 472g

Cooking steps

1

Boil the chicken breast and cut it into bite-sized pieces.
2

Slice various vegetables (cucumber, carrot, bell pepper, perilla leaves, lettuce, etc.) into thin strips.
3

Soak the rice paper in lukewarm water to soften it.
4

Place the chicken breast and prepared vegetables on top of the rice paper.
5

Roll it up to complete the Vietnamese spring rolls.
6

Serve and enjoy with peanut sauce or your choice of dipping sauce.

Chicken Breast Vietnamese Spring Rolls

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