Chicken Spring Rolls (Low FODMAP Recipe)
These chicken spring roll are an easy Low FODMAP recipe. Perfect for on the go or a quick meal! Tummy friendly and tasty.
Equipment
- 1 cutting board
Ingredients
- 2/3 cup shredded chicken about 1-2 chicken breasts
- Parsley, cilantro & basil
- 2/3 cup shredded carrots
- 3/4 cup diced Napa cabbage
- 3/4 cup cooked rice noodles
- 6 spring roll wrappers
Instructions
- Season chicken with parsley, cilantro and basil. Cook at 400F for about 20 minutes until fully done. Set aside to cool. Meanwhile, clean carrots and cabbage, then shred/dice accordingly. Once chicken has cooled, shred into small pieces.
- Next, cook the rice noodles. Once done, drain and rinse under cold water. Now you will want to set up your prep station. Have each of the ingredients easily accessible in front of you. You should also have a cutting board ready--I find this to be the best base for wrapping the rolls.
- Once everything is prepped, fill a frying pan or wide bowl with warm water. Whatever you use should be able to fit the wrapper. Take one wrapper and place in the warm water. After 5-10 seconds, the wrapper should now be soft and ready to use. Take it out and lay flat on your cutting board. Then take one ingredient at a time and layer in the center of the wrap. Make sure to lay the filling evenly and do not add too much. The order does not matter. Fold in each side, and then the top of the wrapper. Slowly roll the wrap towards you until fully wrapped--it should be a tight roll but not so tight that the filling pokes the wrapper.
- Set aside and start again with the next wrapper. Repeat until done.