Chicken Fresh Spring Rolls
Jillian Beck
Jillian Beck
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258 Calories
26 g Carbs
31 g Protein
3 g Fat
Total Time
2 servings

Store-made spring rolls are often full of calories, fat, and sodium-heavy sauces. Don't give up on them; just make your own! Use fresh vegetables and herbs to increase the nutrition content of this tasty meal.


  • 1 piece chicken breast, thinly cut
  • ½ cup light soy sauce
  • ¼ cup rice vinegar
  • 1 tsp ginger, minced
  • 1 Tbsp garlic, chopped
  • 2 tbsp Splenda, brown sugar blend
  • 1 tsp sriracha
  • 4 sheet rice paper
  • ½ cup lettuce
  • 1 cup carrots, shredded
  • 1 oz bean sprouts, canned
  • 1 tsp cilantro

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  1. In a large Ziploc bag, mix soy sauce, rice vinegar, ginger, garlic, brown sugar blend, and Sriracha.
  2. Add chicken to bag and marinate for at least half an hour.
  3. Saute chicken in greased pan until thoroughly cooked.
  4. Meanwhile, prepare rice paper wrappers according to packing.
  5. Lay the rice paper on a plate and arrange lettuce, shredded carrots, bean sprouts, and herbs.
  6. Top with chicken and wrap burrito style.

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