Vietnamese Spring Rolls with Chicken
with teriyaki sauce and fresh vegetables | 10 pieces
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Potassium266.7 mg
Calcium37.3 mg
Iron1.2 mg
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
1
- 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.
2
- 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.
3
- 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.
