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Crunchy Thai Spring Rolls

Crunchy Thai Spring Rolls Recipe

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Prep/Cook Time: 30 Minutes
Servings: 5
Average Rating: Star Star Star Star Star

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1 package
11 rice paper wrappers
1 1/2 cups sweet and sour sauce
1 cup finely shredded white cabbage
1 cup finely shredded carrots
3/4 cup thinly sliced scallions
44 fresh cilantro leaves


  1. Heat chicken strips according to package instructions.
  2. Soak the rice wrappers, one at a time, according to directions, softening them in warm water.
  3. Lay each rice wrapped on a flat, clean, dry surface. Spread one half of each wrapper with 1 tablespoon sweet and sour sauce and top with 1 1/2 tablespoons each of cabbage and carrots along with 1 tablespoon of scallions. Top each with 1 chicken strip and sprinkle each with 4 cilantro leaves.
  4. Wrap tightly by folding the flap of the wrapper over the filled half, covering up the top of the chicken strip. Fold up both sides tightly and roll up toward the empty end of the wrapper. Press tightly to enclose.
  5. Lay each roll seam-side down on a clean platter or in a storage container with a lid. Cover tightly with plastic wrap.
  6. Serve each spring roll with extra sweet and sour sauce for dipping or soy sauce, if desired.

  • Serving Size 218g

  • Servings Per Recipe 5

  • Amount Per Serving (* % of Daily Value)

  • Calories 320

  • Total Fat 7g (11%)

  • Saturated Fat 1g (8%)

  • Trans Fat 0g

  • Cholesterol 30mg (10%)

  • Sodium 880mg (37%)

  • Total Carbohydrate 52g (17%)

  • Dietary Fiber 1g

  • Sugars 20g

  • Protein 13g

  • Vitamin A 80%

  • Vitamin C 15%

  • Calcium 2%

  • Iron 2%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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