Tender Chicken Thigh Spring Rolls with Rice Paper
Tender Chicken Thigh Spring Rolls with Rice Paper
Healthy Rice Paper Rolls with Tender Chicken Thigh and Crispy Vegetables: Perfect for a Diet Snack or Appetizer!
These spring rolls feature tender, shredded chicken thigh wrapped in chewy rice paper along with fresh, crunchy vegetables. They are incredibly versatile – perfect as a healthy snack, a delightful appetizer with drinks, or a satisfying late-night bite. Plus, they fit wonderfully into a balanced diet plan.
Main Ingredients- 4 chicken thighs
- 3 bay leaves
- 0.5 Tbsp whole peppercorns
- 2 Tbsp cooking wine (like mirin)
- Plenty of water
- 1/2 bell pepper (any color)
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 10 lettuce leaves
- 10 rice paper wrappers
Creamy Peanut Dipping Sauce- 2 Tbsp peanut butter
- 1 Tbsp mayonnaise
- 0.5 Tbsp lemon juice
- 0.5 Tbsp sriracha sauce
- 1 Tbsp stevia (or your preferred sweetener)
- 2 Tbsp peanut butter
- 1 Tbsp mayonnaise
- 0.5 Tbsp lemon juice
- 0.5 Tbsp sriracha sauce
- 1 Tbsp stevia (or your preferred sweetener)
Cooking Instructions
Step 1
In a pot, place the 4 chicken thighs. To help tenderize and remove any unwanted odors, add 3 bay leaves, 0.5 Tbsp whole peppercorns, and 2 Tbsp of cooking wine. Pour in enough water to generously cover the chicken. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 20-25 minutes, or until the chicken is completely cooked through. (You can check for doneness by piercing the thickest part with a fork; clear juices should run out.)
Step 2
Once cooked, remove the chicken thighs from the pot and let them cool slightly. While still warm, shred the chicken into bite-sized pieces using your hands or two forks. Using chicken thigh meat makes these rolls extra tender and flavorful compared to breast meat.
Step 3
Prepare the vegetables by deseeding the bell peppers and rinsing them thoroughly under cold water. Slice them thinly into julienne strips. Aim for thin, uniform cuts so they cook evenly and provide a pleasant crunch inside the rolls.
Step 4
Now, let’s assemble the spring rolls. Prepare a shallow bowl with lukewarm water. Lay a double layer of damp paper towels on your work surface (or use a damp kitchen cloth). Dip one rice paper wrapper into the lukewarm water for just a few seconds until it becomes pliable, then carefully lay it flat on the damp paper towels. Place one lettuce leaf near the bottom edge of the wrapper. Arrange a portion of the julienned bell peppers and paprika, followed by a generous amount of the shredded chicken thigh. Fold in the sides of the rice paper wrapper, then tightly roll it up from the bottom to create a neat spring roll. Repeat with the remaining ingredients.
Step 5
To make the dipping sauce, combine 2 Tbsp of peanut butter, 1 Tbsp of mayonnaise, 0.5 Tbsp of lemon juice, 0.5 Tbsp of sriracha sauce, and 1 Tbsp of stevia (adjust sweetness to your liking) in a small bowl. Whisk everything together until smooth and well combined, ensuring there are no lumps. This creates a creamy, tangy, and slightly spicy sauce perfect for dipping.
