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Chicken Summer Rolls with Spicy Sriracha Sauce
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Chicken Summer Rolls with Spicy Sriracha Sauce

55 minPour 8Nutri-Score B€€
par @wandatexasrealtor1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • chicken thighs (boneless, seasoned)Viandes340 g
  • rice paper sheetsÉpicerie8 morceaux
  • arugula (large handful, or thinly sliced gem lettuce)Fruits et légumes60 g
  • red bell pepper (large, thinly sliced)Fruits et légumes1 morceau
  • Persian cucumbers (thinly sliced)Fruits et légumes2 morceaux
  • red onion (large, thinly sliced)Fruits et légumes0,5 morceaux
  • avocado (large, thinly sliced)Fruits et légumes1 morceau
  • fresh cilantro (large handful)Fruits et légumes20 g
  • avocado oilÉpicerie2,5 ml
  • rice vinegar (divided between chicken and sauce)Épicerie30 ml
  • soy sauce (divided between chicken and sauce)Épicerie30 ml
  • salt (to taste)Épices2 g
  • black pepper (to taste)Épices1 g
  • garlic powderÉpices8 g
  • onion powderÉpices7 g
  • dried parsley (or dried cilantro)Épices1,5 g
  • cayenne pepperÉpices500 milligrammes
  • mayonnaiseÉpicerie45 ml
  • sesame oilÉpicerie5 ml
  • sriracha sauceÉpicerie37 ml
  • honey (heaping teaspoon)Épicerie7 g

par portion

Nutrition

185kcal

Glucides
16 g
Protéines
10 g
Lipides
9 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Saladier
  • Plaque de cuisson
  • Thermomètre de cuisine

pas à pas

Préparation

  1. Season the chicken

    • In a bowl, mix the chicken thighs with the avocado oil, rice vinegar, soy sauce, salt, pepper, garlic powder, onion powder, dried parsley and cayenne.
    • Mix well so the chicken is evenly coated.
    Étape 1

  2. Cook the chicken

    • Bake at 200 °C (400 °F) for 32 minutes, or air fry at 200 °C (400 °F) for 22 minutes, until cooked through.
    • Let rest a few minutes, then slice into thin strips.
    Étape 2

  3. Prepare the vegetables

    • Thinly slice the red bell pepper, Persian cucumbers, red onion and avocado.
    • Wash the arugula and pick the cilantro leaves.
    Étape 3

  4. Make the spicy sriracha sauce

    • Whisk together the mayonnaise, sesame oil, rice vinegar, soy sauce, sriracha and honey.
    • Season with salt and pepper to taste.
    Étape 4

  5. Soften the rice paper

    • Quickly dunk a rice paper sheet in warm water and lay it flat on a clean surface.
    Étape 5

  6. Fill the rolls

    • Add arugula, then the bell pepper, cucumber and red onion, leaving space around the edges.
    • Fold the bottom of the rice paper up, pull tight and tuck it in.
    • Add the sliced chicken, a few avocado slices and cilantro.
    Étape 6

  7. Roll and repeat

    • Fold in the sides, then roll tight, mini burrito-style.
    • Repeat with the remaining rice paper and filling to make 8 rolls.
    Étape 7

  8. Serve

    • Serve the rolls with the spicy sriracha sauce for dipping.
    Étape 8
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