Description
A refreshing and crunchy salad featuring crispy chicken wrapped in rice paper, perfect for a light meal or appetizer.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup coleslaw mix
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 8 rice paper wrappers
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon sriracha (optional)
Instructions
- In a large bowl, combine the shredded chicken, coleslaw mix, shredded carrots, cucumber, red bell pepper, cilantro, and green onions. Toss well to combine.
- In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and sriracha until smooth.
- Pour the dressing over the salad mixture and toss until everything is evenly coated.
- To prepare the rice paper wrappers, fill a shallow dish with warm water. Dip one wrapper into the water for about 10-15 seconds, or until it becomes pliable.
- Lay the softened wrapper on a clean surface and place a portion of the salad mixture in the center. Fold the sides over the filling and roll it up tightly. Repeat with the remaining wrappers and filling.
- Serve the spring roll salad rolls with extra dressing on the side for dipping.
Notes
- For a vegetarian option, substitute the chicken with tofu or tempeh.
- Add sliced avocado or mango for a sweet twist and extra creaminess in the salad.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg