Five Spice Chicken Spring Rolls

It’s been a hot minute since I’ve made Vietnamese Spring Rolls or Gỏi Cuốn and Spicy Peanut Sauce. I normally make them with shrimp, but Chicken sounded amazing. I also had some of the sweet and sticky sauce leftover from last night so I made a small bowl of Ground Beef & Broccoli.

Five Spice Chicken Spring Rolls

Servings: 2 Cooking Time: 40 Minutes

  • Chicken:
    • 2 medium Chicken Breasts
    • 1/2 teaspoon Smoked Paprika
    • 1/4 teaspoon Onion Powder
    • 1 teaspoon Chinese Five Spice
    • 1/2 teaspoon Garlic Powder
    • Salt and Pepper to taste
  • Wraps:
    • 4 rice Spring Roll Wrappers
    • 1 1/2 cups Lettuce; chopped
    • 1/2 cup carrot; shredded
    • 1/2 cup Red Cabbage; shredded
    • 2 oz. Rice vermicelli; cooked, drained and chilled
    • 1/4 cup Red Onion; sliced
  1. Preheat oven to 375°F. 
  2. Add the chicken to a cutting board and drizzle lightly with olive oil. Sprinkle on the spices and rub into the chicken, making sure the entire surface is covered. Place on a baking dish and cover with foil. Bake for 20 minutes or until the internal temperature reaches 165°F. Rest for 5 minutes before slicing.
  3. Run the rice wrappers under warm water and place on cutting board. Working quickly, add 3-4 slices of chicken to the wrapper, forming a row. Layer a handful of the lettuce, carrots, cabbage, onion and vermicelli over top. 
  4. Wrap tightly, being careful not to tear the wrapper. Place on a small platter and repeat with the remaining rolls. Chill for 10 minutes before serving.
  5. Enjoy!

Looking for a main dish? Try one of these recipes!

Asian Honey Sesame Chicken Recipe by Ash's In The Kitchen
Asian Chinese Ginger Sesame Beef Broccoli Recipe by Ash's In The Kitchen

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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