Low-Carb Vietnamese Chicken Spring Roll
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Make this incredibly flavorful and nutritious, low carb spring roll with Vietnamese flavors! It is absolutely delicious and it’s packed with healthy fats and nutrients. To make this, you need:
For chicken (from @recipe_tin):
3/4 lb chicken breast or thigh
1 garlic clove, minced
1 tbsp lime juice
1 tbsp fish sauce
1/2 tbsp soy sauce
1 tbsp brown sugar
1/2 tbsp vegetable oil
For pickled veggies:
3/4 c julienned carrots
3/4 c julienned daikon
1/2 c white vinegar
1/2 c apple cider vinegar
1 c water
1/4 c sugar
1 tsp salt
Other ingredients:
4 rice paper sheets
3 romaine lettuce leaves
Julienned cucumbers
1 small avocado, sliced
Nuoc Cham sauce, optional
Directions:
1. Combine all the chicken ingredients together and refrigerate for at least 1 hr to marinate.
2. For the pickled vegetables, microwave the vinegars, water, sugar, and salt together. Allow to cool and the pour into a sterilized jar with the carrots and daikon. Pickle for at least an hour.
3. Sear the marinated chicken on both sides until the internal temperature reaches 165 F. Slice into strips.
4. Pour the remaining marinade into the pan until it thickens and toss the sliced chicken in the sauce.
5. To assemble the wrap, soak 4 sheets of rice paper in water for 5 seconds and lay on a clean surface. Add lettuce, pickled vegetables, cucumbers, chicken, and avocado. Roll the wrap tightly and slice.
6. Enjoy with nuoc cham sauce or as is!
#homecooking #homecook #easyrecipes #easyrecipe #lunchideas #dinnerideas #lowcarb
As someone always on the lookout for delicious yet healthy meal options, discovering this low-carb Vietnamese chicken spring roll recipe was a game-changer! I absolutely adore how fresh and vibrant these taste, and they truly make for a perfect 'single serve dinner' or a fantastic light lunch throughout the week. If you're new to making fresh spring rolls, don't worry—it's much easier than it looks, and with a few tips, you'll be rolling like a pro! One of the keys to a successful spring roll is the rice paper. Some people find it tricky to work with, but I've found that soaking it in warm (not hot!) water for just 5-10 seconds is perfect. You want it pliable but not too soft or sticky, as it continues to soften as you work with it. Lay it flat on a clean, damp surface, like a cutting board or a clean kitchen towel, to prevent sticking. Don't overfill your rolls; less is definitely more here to ensure they hold together well. Start by layering lettuce or other leafy greens first, as this creates a barrier for the wetter ingredients and helps with a tighter roll. While this recipe uses chicken, feel free to experiment with other proteins if you're looking to vary your 'spring rolls meat' options. Cooked shrimp, thinly sliced pork, or even pan-fried tofu make excellent alternatives, keeping the dish wonderfully fresh and versatile. For the pickled vegetables, if daikon is hard to find, you can try using thinly sliced cucumber or even green mango for a different tangy crunch. And don't forget the fresh herbs! Beyond just lettuce, adding fresh mint, cilantro, or Thai basil elevates the flavor profile immensely, making each bite incredibly aromatic. These fresh spring rolls are also fantastic for entertaining. If you're planning a 'spring roll party' or need a tasty 'vietnamese finger food' for a gathering, preparing the ingredients ahead of time and letting guests assemble their own rolls can be a fun and interactive experience. Just lay out all the prepped fillings and a bowl of warm water for the rice paper. While the Nuoc Cham sauce is a traditional and delicious accompaniment, don't hesitate to try other dipping sauces like a creamy peanut sauce or a sweet chili sauce for variety. The beauty of these chicken spring rolls is how adaptable they are to your taste and what you have on hand. Enjoy! You'll love having this healthy, flavorful recipe in your rotation.
that looks so delicious 😋