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Quick and Easy Kid Friendly Recipe
Coconut and Chili Chicken Spring Rolls Recipe
Fun and easy spring rolls. Let your guests/kids make them. They'll love it!
| Prep time: 20 Minutes | Asian |
| Servings: 12 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 91 | |
| Calories from Fat 65 | 71% |
| Total Fat 7.8g | 10% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 244mg | 10% |
| Potassium 190mg | 5% |
| Total Carbs 3.51g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.92g | 1% |
| Protein 3.49g | 6% |
Ingredients Convert Measures
- 1 can coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 small red chili, chopped
- 2 boneless, skinless chicken breast fillet,
- 12 rice paper rounds
- 1 cup mint leaves
- 2 scallions, thinly sliced
- 2 cups bean sprouts
Directions
- Combine the coconut milk, fish sauce, lime juice and chili in a deep skillet over a medium heat. Bring to a boil, add chicken breast and cover with a lid. Reduce the heat to low and cook for 8-10 minutes. Remove from pan and allow the chicken to cool then shred.
- Soften rice paper round in warm water for 30 seconds. Place on a dry clean towel. Top with the chili, mint, green onion, shredded chicken and bean sprouts. Fold rice paper and drizzle with reserved coconut milk sauce. Garnish with some lime wedges.
- Serve 12.
