Crunchy Thai Spring Rolls
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Crunchy Thai Spring Rolls

Crunchy Thai Spring Rolls

Serves 5 | Prep/Cook Time: 30 Min
  • Calories 320
  • Protein 13g
  • Sodium 880mg
  • Sat.Fat 1g
  • Sugar 20g
Nutritional Information
Serving Per Recipe: 5
Amount Per Serving
Calories 320
% Daily Value*
Total Fat 7g 11 %
Saturated Fat 1g 8 %
Cholesterol 30g 10 %
Sodium 880mg 37 %
Total Carbs 52g 17 %
Dietary Fiber 1g 4 %
Sugars 20g
Protein 13g
Vitamin A 80%
Vitamin C 15%
Calcium 2%
Iron 2%
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® Refrigerated Whole Grain Breaded Chicken Breast Strips (12 oz.)
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.
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Serves 5

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