Breastfeeding Friendly Fresh Chicken Spring Rolls

Total time55 min

Prep time30 min

Cook time15 min

Breastfeeding Friendly Fresh Chicken Spring Rolls

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

2 boneless, skinless chicken breasts (about 1 lb total)
4 cups water
1 tsp salt

For the rolls

3 oz rice vermicelli noodles
KA-ME Rice Sticks Vermicelli - 8 Oz A Taste of Thai Vermicelli Rice Noodles- 8.8 Oz Signature Select Rice Noodles Vermicelli Style - 8 OZ Mama Instant Rice Vermicelli Noodles Asian Best Rice Vermicelli Bánh Hỏi
See all
8 rice paper wrappers (8.5-inch rounds)
1 medium carrot, peeled and cut into thin matchsticks
½ english cucumber, cut into thin matchsticks
4 large butter lettuce leaves, halved lengthwise
½ cup fresh mint leaves
½ cup fresh cilantro leaves

For the dipping sauce

3 tbsp coconut aminos
1 tbsp apple cider vinegar
2 tbsp water
1 tsp honey
1 tsp fresh ginger, finely grated

Instructions

1
Combine 4 cups water and 1 tsp salt in a medium saucepan and bring to a boil over high heat. Add the chicken breasts, reduce the heat to medium-low, and poach at a gentle simmer for 12–15 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or slice thinly against the grain.
2
While the chicken poaches, cook the rice vermicelli according to the package directions until tender, about 3–4 minutes in boiling water. Drain, rinse under cold water until cool, and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!