Peanut Chicken Spring Roll Bowls
Peanut Chicken Spring Roll Bowls are a colorful, flavorful dish perfect for any occasion. With crispy spring rolls filled with succulent chicken and fresh vegetables, all drizzled in a creamy peanut sauce, this recipe promises to delight both your taste buds and your guests. Ideal for quick weeknight dinners or impressive entertaining, these bowls combine simple ingredients for a restaurant-quality meal at home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 cup shredded carrots
- 1 cucumber, sliced
- 1 bell pepper (any color), sliced
- 8 rice paper wrappers
- 1/2 cup peanut butter (preferably natural)
- 3 tbsp low-sodium soy sauce
- Juice of 1 lime
- 1 tbsp honey or maple syrup
- Optional: Sriracha to taste, cilantro for garnish
Instructions
- Prepare all ingredients by chopping the vegetables and slicing the chicken into strips.
- Heat oil in a skillet over medium heat. Cook seasoned chicken until golden brown and cooked through (6-7 min per side). Set aside.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, and Sriracha if desired.
- Dip rice paper wrappers in warm water to soften. Layer chicken strips and veggies on each wrapper before rolling tightly.
- Place spring rolls in bowls and drizzle with peanut sauce. Garnish with cilantro if desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 8g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
Keywords: For vegetarian options, substitute chicken with firm tofu or tempeh. Add crunchy toppings such as chopped peanuts or sesame seeds for extra texture. Store leftovers in airtight containers; consume within three days.