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Teriyaki Chicken Summer Rolls
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Teriyaki Chicken Summer Rolls

35 minServes 4Nutri-Score B€€
from @recipesbyvictoria25 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (cut into strips)Meat400 g
  • soy saucePantry60 ml
  • mirinPantry30 ml
  • honeyPantry20 g
  • rice vinegarPantry15 ml
  • garlic (minced)Produce2 pieces
  • ginger (grated)Produce10 g
  • rice paper wrappersPantry8 pieces
  • rice vermicelli noodles (cooked)Grains100 g
  • avocado (sliced)Produce1 piece
  • cucumber (cut into thin sticks)Produce1 piece
  • carrot (julienned)Produce1 piece
  • red cabbage (finely shredded)Produce100 g
  • coriander (fresh leaves)Produce15 g
  • sesame seeds (toasted)Nuts & seeds10 g
  • vegetable oilPantry15 ml

per serving

Nutrition

336kcal

Carbs
33 g
Proteins
26 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Saucepan

step by step

Method

  1. Make the teriyaki sauce

    • Mix the soy sauce, mirin, honey, rice vinegar, garlic and ginger in a bowl.
    Step 1

  2. Cook the chicken

    • Heat the vegetable oil in a frying pan and sear the chicken strips until golden.
    • Pour in the teriyaki sauce and cook until the chicken is glazed and cooked through.
    Step 2

  3. Prepare the noodles and vegetables

    • Cook the rice noodles according to the package, then rinse under cold water and drain.
    • Slice the avocado, cut the cucumber into sticks, julienne the carrot and shred the cabbage.
    Step 3

  4. Soften the rice paper

    • Dip each rice paper wrapper briefly in warm water until just pliable, then lay it on a clean surface.
    Step 4

  5. Fill and roll

    • Layer the noodles, teriyaki chicken, avocado, cucumber, carrot, cabbage and coriander on the lower third of the wrapper.
    • Fold in the sides and roll tightly, then sprinkle with sesame seeds.
    Step 5

  6. Serve

    • Serve the rolls immediately with extra teriyaki sauce for dipping.
    Step 6
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