Chinese Chicken Spring Rolls

Chinese Chicken Spring Rolls are packed with refreshing, crisp veggies, mandarin oranges, baked chicken and an incredibly delicious almond dipping sauce. This easy and healthy recipe is a twist on Chinese chicken salad and is perfect as an appetizer, lunch or light dinner.

Course Appetizer/Dinner

Cuisine American/Asian

Keyword Spring Rolls

Servings servings

Calories 578kcal

Author Heather

Ingredients

For the Spring Rolls

30 Rice Paper Wrappers
4 cups warm water
9 green leaf lettuce leaves *torn into smaller pieces
2 large pre-cooked chicken breasts *cut into thin strips
1 bunch cilantro *separate leaves
1 1/2 cups thinly shredded red cabbage *about 1/2 of a small head
1 English cucumber *cut into thin strips
1 large red bell pepper *cut into thin strips
3-4 small carrots * cut into thin strips
1 1/2 lbs mandarin oranges (Cuties) *peeled and pieces divided

For the Almond Dipping Sauce

1/2 cup creamy almond butter
4 garlic cloves *crushed or minced
1 tsp ginger (powdered)
2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp soy sauce or Tamari *see notes above
2 tsp Sriracha sauce
1/4 cup raw honey
1 lime *juiced
3 tbsp water

Instructions

In a medium sized mixing bowl combine all ingredients for dipping sauce and mix well. Set aside in the refrigerator.
Prepare chicken, cut and refrigerate until needed. Prepare veggies and oranges.
Gently heat water until hot, being careful not to boil. Water should be a temperature comfortable to work with bare hands. Pour heated water into large bowl or shallow dish. Working with your hands place rice paper into water for approximately 20-30 seconds. (There should be a slight stiffness to the rice paper after being in the water for easier rolling. If paper sticks together while placing on plate it was in water too long. It will still taste good but just be more difficult to roll.)
Place cooked rice paper onto plate. For the prettiest presentation add in this order: 4 mandarin orange slices, 2-3 pieces of lettuce, a small amount of cilantro, 3-4 chicken slices, 4-5 cabbage shreds, 4-5 cucumbers strips, 4-5 red bell pepper strips and 4-5 carrot strips. Roll the bottom of rice paper over veggies, fold in sides and then finish rolling completely.
Keep covered in refrigerator until ready to serve with parchment paper between layers and on top of spring roll to prevent sticking.

Notes

*Please use as many organic ingredients as possible.*

Nutrition