Chicken Breast Vietnamese Spring Rolls

Name: Chicken Breast Vietnamese Spring Rolls
Total time: 30 min
Yield: 360 g
Ingredients: Original Steam Sliced Chicken Breast 100 pack; Perilla Leaves 10 bundle (20 leaves); Mixed Vegetables (for salad) 150 g; Rice Paper 80 sheet; Low-Calorie Sweet Chili Sauce 20 g

Cook 30 min Difficulty EASY 374 kcal

#chicken breast #Vietnamese spring rolls #diet #low calorie #healthy meal #Vietnamese cuisine #low fat #high protein #easy recipe #salad

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Ingredients

Main ingredients

Original Steam Sliced Chicken Breast 1 pack
Perilla Leaves 0.5 bundle (20 leaves)
Mixed Vegetables (for salad) 150 g
Rice Paper 10 sheet

Seasonings/Sauce

Low-Calorie Sweet Chili Sauce 20 g

Nutrition summary

Carbohydrates 59.19 g 61%

Protein 32.65 g 33%

Fat 2.54 g 6%

Serving size 360g

Cooking steps

1

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

Julienne the vegetables (cucumber, carrot, bell pepper, lettuce, etc.) into long strips.
3

Soak the rice paper in lukewarm water until it softens.
4

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

Roll it up tightly to make the spring roll.
6

Serve with sauce on the side.

Chicken Breast Vietnamese Spring Rolls

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