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Chicken spring rolls with peanut sauce

Freshness and crunchiness are part of this salad with Vietnamese inspirations!

Vegetarian Vegan Public
Course: Main course
Preparation time: 5 minutes
Cooking time: 12 minutes
Energy: 292 kcal / serving

Instructions

  • 1.   Preheat the oven to 210°C (410°F). In an ovenproof dish lined with parchment paper, arrange the spring rolls. Bake for 12 minutes, until golden and crispy.
  • 2.   Meanwhile, prepare the peanut sauce. In a bowl, mix together: peanut butter, sweet soy sauce, nem sauce, grated garlic, and grated ginger. If needed, add a small drizzle of water to thin out the sauce.
  • 3.   Wash and cut the cucumber into sticks.
  • 4.   Wash and cut the lettuce into pieces.
  • 5.   Cook or rehydrate the noodles according to the package instructions. Once cooked, drain them and rinse under cold water to cool them down. Set aside.
  • 6.   After 12 minutes, remove the spring rolls from the oven and cut them in half.
  • 7.   In a bowl or shallow plate, serve the rice vermicelli with the lettuce, peanut sauce, cucumber sticks, and chicken spring rolls. Add some fresh mint leaves, if available, and it's ready to serve!

Ingredients for servings

  • 60 g of rice vermicelli
  • 2 spring rolls
  • 1 little gem lettuce
  • ½ cucumbers
  • 1 teaspoon of peanut butter
  • 1 teaspoon of sweet soy sauce
  • 1 garlic clove
  • 1 fresh ginger

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    292 kcal
    15 %
  • Fat
    4,15 g
    6 %
  • of which saturated
    0,82 g
    4 %
  • Carbohydrates
    54,26 g
    21 %
  • of which sugar
    3,56 g
    4 %
  • Protein
    7,83 g
    16 %
  • Fibers
    4,71 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference