Name: Chicken rice paper rolls
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1/4-inch-thick strips; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 35 g rice paper wrappers, about 4 wrappers; 3/4 medium carrot, shredded; 1.5 oz cucumber, cut into matchsticks; 3 tbsp fresh mint, leaves picked; 1 tbsp low-sodium soy sauce; 2 tsp lime juice; 3/4 tsp honey; 1 tsp sriracha

Instructions

Prep 25 min · Cook 5 min

Heat the olive oil in a 12-inch skillet over medium-high heat. Season the chicken strips with salt and black pepper. Add to the pan and cook for 3 minutes, flip, and cook for 2 to 3 minutes more until opaque and no pink remains. Remove from heat and let cool for 5 minutes. Done when opaque in the center, 165°F.
While the chicken cools, whisk together the soy sauce, lime juice, honey, and sriracha in a small bowl until the honey is fully dissolved.
Shred the carrot and cut the cucumber into thin matchsticks. Divide the chicken, carrot, cucumber, and mint leaves into 4 equal portions for filling.
Fill a shallow dish with warm water. Dip one rice paper wrapper for 5 seconds until it starts to soften. Lay it flat on a clean surface and wait for 30 seconds to become fully pliable. Place one portion of mint, chicken, carrot, and cucumber in the center. Fold the bottom over the filling, tuck in the sides, and roll tightly. Repeat for the remaining 3 rolls.
Slice the rolls in half on a diagonal if desired. Serve the rolls immediately with the bowl of dipping sauce on the side.

Nutrition

Ingredients

Instructions

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