Coconut and Chili Chicken Spring Rolls Recipe
Fun and easy spring rolls. Let your guests/kids make them. They'll love it!
Ingredients
- 1 can coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 small red chili, chopped
- 2 boneless, skinless chicken breast fillet,
- 12 rice paper rounds
- 1 cup mint leaves
- 2 scallions, thinly sliced
- 2 cups bean sprouts
Directions
- Combine the coconut milk, fish sauce, lime juice and chili in a deep skillet over a medium heat. Bring to a boil, add chicken breast and cover with a lid. Reduce the heat to low and cook for 8-10 minutes. Remove from pan and allow the chicken to cool then shred.
- Soften rice paper round in warm water for 30 seconds. Place on a dry clean towel. Top with the chili, mint, green onion, shredded chicken and bean sprouts. Fold rice paper and drizzle with reserved coconut milk sauce. Garnish with some lime wedges.
- Serve 12.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 53 | |
| Calories from Fat 63 | 119% |
| Total Fat 7.53g | 9% |
| Saturated Fat 6.68g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 213mg | 9% |
| Potassium 140mg | 4% |
| Total Carbs -3.75g | -1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.9g | 1% |
| Protein 1.98g | 3% |
