Vegetarian Fresh Chicken Spring Rolls
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Learn more āIngredients
4 servings
For the chicken
- 2 boneless, skinless chicken breasts (about 1 lb total)
Chef's tipChoose 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
- Ā½ english cucumber, cut into thin matchsticks
- 4 large butter lettuce leaves, halved lengthwise
- Ā½ cup fresh mint leaves
- Ā½ 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 12ā15 minutes, until an instant-read thermometer inserted into the thickest part reads 165Ā°F (74Ā°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 3ā4 minutes in boiling water. Drain, rinse under cold water until cool, and set aside.
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