Chicken Breast Vietnamese Spring Rolls (8 pieces)

Name: Chicken Breast Vietnamese Spring Rolls (8 pieces)
Yield: 136 g
Ingredients: Hot Seasoned Whole Chicken Breast 100 g; Perilla Leaves 4 g; Rice Paper 32 sheet

Difficulty NORMAL 213 kcal

#spring roll #chicken breast #diet #low calorie #high protein #Vietnamese cuisine #healthy meal #vegetable wrap #easy recipe #simple recipe

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Ingredients

Main ingredients

Hot Seasoned Whole Chicken Breast 100 g
Perilla Leaves 4 g
Rice Paper 4 sheet

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 26.75 g 50%

Protein 21.27 g 39%

Fat 2.59 g 11%

Serving size 136g

Cooking steps

1

Boil the chicken breast, let it cool, then slice it thinly.
2

Julienne the carrot, cucumber, bell pepper, and iceberg lettuce.
3

Soak the rice paper in lukewarm water until soft.
4

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

Roll it up to complete the spring rolls.
6

Serve with sauce (peanut sauce or chili sauce).

Chicken Breast Vietnamese Spring Rolls (8 pieces)

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