Chicken Breast Vietnamese Spring Rolls

Name: Chicken Breast Vietnamese Spring Rolls
Total time: 10 min
Yield: 110 g
Ingredients: pickled radish wraps 30 sheet; mini yellow paprika 15 g; mini red paprika 15 g; perilla leaf 4 g; romaine lettuce 14 g; rice paper 32 sheet

Cook 10 min Difficulty NORMAL 110 kcal

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Ingredients

Main ingredients

pickled radish wraps 3 sheet
mini yellow paprika 15 g
mini red paprika 15 g
perilla leaf 4 g
romaine lettuce 14 g
rice paper 4 sheet

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 22.92 g 80%

Protein 3.91 g 14%

Fat 0.86 g 7%

Serving size 110g

Cooking steps

1

Slice the chicken breast thinly.
2

Season the chicken breast with salt and pepper.
3

Heat olive oil in a pan and cook the chicken breast.
4

Julienne the vegetables (lettuce, cucumber, carrot, perilla leaves, etc.).
5

Soak the rice paper in lukewarm water.
6

Place the chicken breast and vegetables on the rice paper.
7

Roll it up to finish.
8

Serve with sauce.

Chicken Breast Vietnamese Spring Rolls

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