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High Protein Spring Rolls

High Protein Spring Rolls Recipe

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 rice paper wrappers (22 cm)
  • 1 cup cooked, shredded chicken breast
  • 1 cup cooked shrimp, peeled and halved lengthwise
  • ½ cup shelled edamame
  • 1 cup thinly sliced English cucumber
  • 1 cup shredded carrot
  • 1 cup loosely packed mixed fresh herbs (mint, Thai basil, cilantro)
  • 4 large lettuce leaves (butter or romaine), ribs removed
  • 1 oz thin rice vermicelli, cooked and cooled
  • 3 tbsp creamy peanut butter
  • 1½ tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 2 tsp honey
  • 1 to 2 tsp sriracha
  • 2 to 3 tbsp warm water

Method
 

  1. Poach the chicken breast in simmering salted water for 10 to 12 minutes until 165°F, then shred. Cook the shrimp in boiling salted water for 2 to 3 minutes until pink, cool, and halve lengthwise.
  2. Slice cucumber into matchsticks, shred carrot, tear herb leaves, and remove lettuce ribs. Arrange all fillings within reach on a cutting board.
  3. Dip one rice paper wrapper in warm water for 5 to 7 seconds until pliable, then lay it flat on a damp surface.
  4. Place a half lettuce leaf on the lower third of the wrapper. Top with a small amount of vermicelli, chicken, carrot, cucumber, a few shrimp halves, edamame, and herbs. Fold the bottom edge over the fillings, tuck in the sides, and roll forward tightly.
  5. Whisk together peanut butter, soy sauce, lime juice, honey, sriracha, and enough warm water to reach a pourable consistency.
  6. Slice each roll in half on a diagonal and serve immediately with the peanut sauce.

Notes

If the fillings or sauce are made ahead, let the sauce come to room temperature and give it a stir before serving. Keep the assembled rolls covered with a barely damp paper towel if you are finishing them more than 10 minutes before eating.