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Asian “Chicken” Rolls

These crispy spring rolls make a perfect appetizer for a full-blown Asian dinner of fried rice, sweet-and-sour tofu or crispy noodles. The accompanying dipping sauce offers a satisfying counterpoint to the Jasmine tea, which is the ideal beverage. Ginger ice cream complements the meal.

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These crispy spring rolls make a perfect appetizer for a full-blown Asian dinner of fried rice, sweet-and-sour tofu or crispy noodles. The accompanying dipping sauce offers a satisfying counterpoint to the Jasmine tea, which is the ideal beverage. Ginger ice cream complements the meal.

Servings
Serving

Ingredients

“chicken” rolls

  • 1 Tbs. plus 1 cup vegetable oil for frying
  • 6 oz. soy “chicken” strips
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 6 rice paper wrappers
  • 1 packed cup shredded carrots
  • 12 stems cilantro, rinsed and trimmed
  • 1/2 cup fresh mint leaves
  • Crushed peanuts for garnish, optional

Dipping sauce

  • 1/3 cup fresh lime juice
  • 1/4 cup water
  • 1/4 cup sugar, or to taste
  • 1 tsp. minced garlic
  • 1 tsp. Asian chili paste, or to taste
  • 1/4 cup shredded carrots

Preparation

  1. To make “Chicken” Rolls: Heat 1 tablespoon of oil in a large wok or skillet over medium heat. Toss “chicken” strips with onion and garlic powders, and stir-fry for about 5 minutes. Remove them from heat, and drain on paper towels.
  2. Moisten rice paper wrappers, two sheets at a time, by dipping sheets in cold water for about 10 seconds. Set them aside on a flat surface until they are soft and pliable, about 1 minute. Assemble remaining ingredients in separate equal-sized piles on work surface, making sure mint and cilantro stems are trimmed. Starting with first roll on edge closest to you, place several pieces of “chicken” on a wrapper, and layer on top shredded carrots, leafy sprigs of cilantro and several mint leaves. Wrap up roll tightly by starting at closest rounded end, taking 1 turn. Fold in each side over filling, and continue rolling up wrapper tightly into a neat packet. Repeat process until done.
  3. Heat remaining 1 cup of oil in a large wok or skillet over medium heat. Fry rolls until they are golden on all sides, for about 3 minutes. Remove them from heat, and drain them on paper towels.
  4. Meanwhile, to make Dipping Sauce: Combine all ingredients, stirring until sugar dissolves. Pour into a small serving bowl.
  5. To serve, arrange rolls on a serving plate, garnish them with crushed peanuts if desired and pass with Dipping Sauce.

Nutrition Information

  • Serving Size SERVES 2
  • Calories 310
  • Carbohydrate Content 45 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 5 g
  • Protein Content 14 g
  • Saturated Fat Content 1 g
  • Sodium Content 180 mg
  • Sugar Content 22 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g