These easy-to-customize spring rolls are a refreshing, healthy snack or starter. Each variation layers lean proteins, fiber-rich veggies, flavorful sauces, and fresh herbs. Serve spring rolls with lime or lemon wedges.
Ingredients
- 4 rounds rice papers , 8-inch
- 12 tablespoons cooked rice vermicelli , divided
- 4 ounces shredded cooked chicken , divided
- 1 cup thinly sliced English cucumber , divided
- 4 tablespoons chopped fresh mint , divided
- 2 tablespoons tzatziki sauce , divided
Instructions
-
1
Fill a 9-inch pie plate with warm water. Dip 1 rice paper into water. Transfer to a work surface and let stand for a few seconds to soften.
-
2
Snip cooked rice vermicelli and arrange 3 tablespoons vermicelli across the lower 1/3 of softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press the bottom edge of rice paper over filling, tucking it underneath while rolling away from you. Fold in the sides and continue to roll up tightly. Repeat with remaining ingredients.
Nutrition Facts
Per serving
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