Vietnamese Spring Rolls with Chicken

Name: Vietnamese Spring Rolls with Chicken with teriyaki sauce and fresh vegetables | 10 pieces
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: ½ piece Rice paper; 1 piece Carrot; 1 piece Persian cucumber; 10 g Fresh coriander & mint; 1 piece Chicken breast; 25 g Teriyaki sauce; 50 g Radicchio & iceberg lettuce; 80 g Peanut sauce; 10 milliliters Sesame oil; 75 g Basmati rice; 1 tablespoon [Reduced salt] soy sauce; 1 tablespoon Honey [or plant-based alternative]; 1 tablespoon White wine vinegar; 1 tablespoon Sunflower oil

with teriyaki sauce and fresh vegetables | 10 pieces

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Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients. 

Tags:

Recipe

Allergens:

Tarwe

•Gluten

•Soja

•Pinda's

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

½ piece

Rice paper

1 piece

Carrot

1 piece

Persian cucumber

10 g

Fresh coriander & mint

(May be present: Selderij)

1 piece

Chicken breast

25 g

Teriyaki sauce

(Contains: Tarwe, Gluten, Soja May be present: Soja)

50 g

Radicchio & iceberg lettuce

80 g

Peanut sauce

(Contains: Soja, Pinda's)

10 milliliters

Sesame oil

(Contains: Sesamzaad)

75 g

Basmati rice

Not included in your delivery

1 tablespoon

[Reduced salt] soy sauce

1 tablespoon

Honey [or plant-based alternative]

1 tablespoon

White wine vinegar

1 tablespoon

Sunflower oil

Nutrition Values

Energy (kJ)2278 kJ

Calories545 kcal

Fat19.6 g

Saturated Fat3.4 g

Carbohydrate71.2 g

Sugar18.3 g

Dietary Fiber4.4 g

Protein22.9 g

Salt2.8 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Grater

•Deep Plate

•Plate

•Tall-Sided Pan

•Small Bowl

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside in the same pan.
Drizzle the rice with sunflower oil. Mix well to combine, then set aside until further use.
Grate the carrot. Finely chop the herbs. Cut the cucumber into small strips.
Cut the chicken into small cubes.

Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Add the chicken and fry for 3 - 4 minutes.
Add the teriyaki sauce and fry for another 3 - 4 minutes.
Add the peanut sauce and sesame oil to a small bowl. Mix with the soy sauce, white wine vinegar and honey.
Fill a deep plate with lukewarm water. Soak one of the rice sheets in the water for 5 - 10 seconds, then immediately transfer to a plate.

Place the chicken in the middle of the rice sheet, then top with some lettuce, carrot, cucumber, rice and fresh herbs.
Fold the bottom of the rice sheet over the filling, then fold in the sides and roll it up.
Repeat these steps for the rest of the rice sheets.
Serve on a large platter or plate, with the peanut-soy sauce on the side.