Vegan Fresh Chicken Spring Rolls

Total time55 min

Prep time30 min

Cook time15 min

4.8

(4)

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Ingredients

4 servings

For the chicken

2 boneless, skinless chicken breasts (about 1 lb total)
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
4 cups water
1 tsp salt

For the rolls

3 oz rice vermicelli noodles
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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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.

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