Chicken and Avocado Rice Paper Roll
A super easy recipe that only takes a few minutes, rich in flavors and different vegetables (and you can change and put what you like). This roll is extremely delicious and stunning in its beauty!
300 cal
40 g
18 g
7 g
2 g
Easy
Prep time
5 min prep
Cook time
5 min
Servings
1 serving
Ingredients
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2 sheets of rice paper
120 grams (before cooking) chicken fillet (two pieces)
15 grams of avocado
20 grams of chopped lettuce
10 grams of carrot
15 grams of sumac onion (for quick pickling, mix sliced red onion, with sumac and lemon)
10 grams of tomato
5 grams of Sriracha sauce
Method
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Sear the chicken fillet in a pan according to the seasoning you like (I used a little soy and Sucrazit sweetener)
Moisten the rice sheets a little and place them with a slight overlap on top of each other so that a large area is created
Arrange all the toppings
Drizzle the sauces
Roll lengthwise into a roll shape
Cut in the middle
Appetite!
Small tips that make a difference
- Wet the rice paper for a second only — it keeps softening on the board.
- Do not overfill; too much filling will tear the wrapper.
- Roll tightly and fold the sides in like a burrito.
Frequently asked questions
- Can I make them ahead?
- You can make them a few hours ahead and keep them well wrapped in the fridge so the papers do not dry out.
- What else can I fill them with?
- Tuna, tofu, hard boiled egg or any vegetable in the fridge — the roll is very forgiving and great for leftovers.
- How much protein is in a roll?
- About 40g of protein per serving, mostly from the chicken breast, at roughly 300 calories.
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