If you love the familiar crunchy taste of spring rolls, but don't love the gluten, then you will love these gluten-free Crispy Chicken & Vegetable Rice Paper Wraps. These pillowy rice paper wraps are filled with a mixture of ground chicken and tender vegetables, and are then lightly fried to perfection in a little avocado oil. The end result is a rice paper wrap that is crispy on the outside, soft on the inside, and is perfectly served with a tangy dipping sauce!
Ingredients
For the Chicken & Vegetables:
- ⅓ Cup Low Sodium Soy Sauce
- ¼ Cup Hoisin Sauce
- 2 Tablespoon Rice Vinegar
- 2 Tablespoon Toasted Sesame Oil
- 1 Tablespoon Ground Ginger
- ½ Cup Creamy Cashew Butter
- 3 Teaspoon Sriracha
- 1 Pound Ground Chicken
- 1 Cup Mushrooms chopped
- 1 Cup Carrots shredded
- 1 Cup Purple Cabbage shredded
- 3 Green Onions thinly sliced
For the Rice Paper Wraps:
- 16 Rice Paper Wraps
- 3 Tablespoons Avocado Oil
For the Dipping Sauce:
- ½ Cup Low Sodium Soy Sauce
- 2 Tablespoon Rice Wine Vinegar
- 2 Teaspoon Sesame Oil
- 2 Garlic Cloves mashed
- 1 Tablespoon Ginger grated or minces
- 2 Teaspoon Sriracha
- 1 Green Onion thinly sliced
- 2 Teaspoons Sesame Seeds
Instructions
- To make these rice paper wraps, start by preparing the dipping sauce. Add all of the sauce ingredients (the soy sauce, rice wine vinegar, sesame oil, garlic cloves, ginger, sriracha, green onions, and sesame seeds) to a small bowl. Whisk them until fully combined, then set them aside.
- Next, add the soy sauce, vinegar, sesame oil, ginger, cashew butter and sriracha to a blender. Blend the ingredients together until they're smooth and creamy.
- Once the sauces have been prepped, heat a skillet, on the stove, over medium-high heat, and add one tablespoon of avocado oil to the pan (if desired).
- Once the pan is hot, add in the ground chicken and use a spoon to break it up into pieces. Then, add in the shredded cabbage, shredded carrots, and mushrooms.
- While the chicken and veggies cook, pour in the sauce.
- Allow the chicken and veggies to cook in the sauce, 5-6 more minutes until the carrots, cabbage, and mushrooms have softened.
- Next, line the rice paper wraps on a cutting board and soften them. I like to use a spray bottle to we them, but any method you prefer will do.
- Add 2-3 tablespoons of the meat mixture to each of the rice paper wraps and roll them tightly. Work quickly, so that the rice paper are pliable without being sticky. I opted to double-wrap them, but that step is optional.
- Next, heat a skillet, on the stove, over medium heat, and add in the avocado oil.
- Working in groups, add the rice paper wraps to the pan.
- Cook the wraps for approximately 3 minutes on each side, until they are crisp and golden brown. Repeat until all of the wraps have been cooked.
- Once they're done, remove them from the heat. Serve them with the dipping sauce, and enjoy!
Calories: 2583kcal | Carbohydrates: 112g | Protein: 132g | Fat: 187g | Saturated Fat: 34g | Polyunsaturated Fat: 42g | Monounsaturated Fat: 100g | Trans Fat: 0.3g | Cholesterol: 392mg | Sodium: 9717mg | Potassium: 5155mg | Fiber: 15g | Sugar: 33g | Vitamin A: 22901IU | Vitamin C: 87mg | Calcium: 325mg | Iron: 18mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
