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

55 minServes 8Nutri-Score B€€
from @wandatexasrealtor1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • chicken thighs (boneless, seasoned)Meat340 g
  • rice paper sheetsPantry8 pieces
  • arugula (large handful, or thinly sliced gem lettuce)Produce60 g
  • red bell pepper (large, thinly sliced)Produce1 piece
  • Persian cucumbers (thinly sliced)Produce2 pieces
  • red onion (large, thinly sliced)Produce0.5 pieces
  • avocado (large, thinly sliced)Produce1 piece
  • fresh cilantro (large handful)Produce20 g
  • avocado oilPantry2.5 ml
  • rice vinegar (divided between chicken and sauce)Pantry30 ml
  • soy sauce (divided between chicken and sauce)Pantry30 ml
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g
  • garlic powderSpices8 g
  • onion powderSpices7 g
  • dried parsley (or dried cilantro)Spices1.5 g
  • cayenne pepperSpices500 mg
  • mayonnaisePantry45 ml
  • sesame oilPantry5 ml
  • sriracha saucePantry37 ml
  • honey (heaping teaspoon)Pantry7 g

per serving

Nutrition

185kcal

Carbs
16 g
Proteins
10 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Mixing bowl
  • Baking tray
  • Kitchen thermometer

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Soften the rice paper

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

  8. Serve

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