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Chicken Summer Rolls with Spicy Sriracha Sauce
Hoofdgerecht

Chicken Summer Rolls with Spicy Sriracha Sauce

55 minVoor 8Nutri-Score B€€
van @wandatexasrealtor1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • chicken thighs (boneless, seasoned)Vlees340 g
  • rice paper sheetsVoorraadkast8 stukken
  • arugula (large handful, or thinly sliced gem lettuce)Groente en fruit60 g
  • red bell pepper (large, thinly sliced)Groente en fruit1 stuk
  • Persian cucumbers (thinly sliced)Groente en fruit2 stukken
  • red onion (large, thinly sliced)Groente en fruit0,5 stukken
  • avocado (large, thinly sliced)Groente en fruit1 stuk
  • fresh cilantro (large handful)Groente en fruit20 g
  • avocado oilVoorraadkast2,5 ml
  • rice vinegar (divided between chicken and sauce)Voorraadkast30 ml
  • soy sauce (divided between chicken and sauce)Voorraadkast30 ml
  • salt (to taste)Kruiden en specerijen2 g
  • black pepper (to taste)Kruiden en specerijen1 g
  • garlic powderKruiden en specerijen8 g
  • onion powderKruiden en specerijen7 g
  • dried parsley (or dried cilantro)Kruiden en specerijen1,5 g
  • cayenne pepperKruiden en specerijen500 mg
  • mayonnaiseVoorraadkast45 ml
  • sesame oilVoorraadkast5 ml
  • sriracha sauceVoorraadkast37 ml
  • honey (heaping teaspoon)Voorraadkast7 g

per portie

Voedingswaarden

185kcal

Koolhydraten
16 g
Eiwitten
10 g
Vetten
9 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Mengkom
  • Bakplaat
  • Keukenthermometer

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Soften the rice paper

    • Quickly dunk a rice paper sheet in warm water and lay it flat on a clean surface.
    Stap 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.
    Stap 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.
    Stap 7

  8. Serve

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