Is it possible for a snack to be super delicious and healthy at the same time? You bet. These low-calorie Rice Paper Rolls are a perfect example. Stuffed with chicken, loads of veggies, and served with a creamy peanut dipping sauce, these little guys will make you fall in love. Also great as a light dinner!
If you follow my blog closely, I might have bored you with the talks about my deep love for various appetizers. Sorry for that! I will try to be as precise as possible this time. Almost two months has passed since I made this amazing Lomi Lomi Salmon served in avocado halves, so it’s time to share a new starter you can impress your friends and family with.
Have you ever seen those whitish rice paper rounds in Asian sections of supermarkets? I found them only about a month ago. It seems that they were sitting there for a couple years (my good friend even tried them once) but somehow I missed them all this time. When I stumbled upon these wrappers, though, they were immediately thrown into my basket. I love trying out new products, so it was a quick decision.
These whitish rounds are like cousins to those more popular spring roll wrappers you use for spring rolls. I used them when making Filipino Lumpia a few years ago. What’s the difference between them? Rice paper wrappers are usually not getting cooked, while spring roll wrappers are destined to be deep fried. Basically, the rounds we are using today are made out of rice batter, while their “cousins” are made of flour. I think it’s a healthier option + we skip deep frying which is always a good thing to do.
You can stuff rice paper rolls with anything you like. My choice is chicken (as usually) and tons of veggies, including napa cabbage, bell pepper, radish, carrots, and cilantro. And that’s not everything. Drum roll, please – peanut dipping sauce ladies and gentlemen! I can’t even describe how awesome this sauce is. It’s made with Hoisin sauce, peanut butter, lime juice, and soy sauce. It’s thick, it’s intense, it’s something you will really really love, guys. Dipping the rice paper rolls into it is a pure pleasure.
For those of you counting calories (I am at the moment), one such roll is about 100 of them + it’s rich in protein. 1 tablespoon of the peanut dipping sauce is about 25 calories. Not a big price to pay considering how delicious these rice paper rolls are. These beauties are also easy and quick to prepare, making them a perfect appetizer or snack either for a party or just for a casual day. Also great as a light dinner!
- ½ cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- ¼ teaspoon red pepper flakes
- 1 lb (450g) boneless, skinless chicken breast, cut into strips
- 14 rice paper rounds
- 6 oz. (170g) napa cabbage, thinly sliced
- 1 red bell pepper, cut into matchsticks
- 1 cup radish matchsticks
- 1 cup carrot matchsticks
- ½ cup chopped cilantro
- ⅔ cup hoisin sauce
- ⅓ cup creamy peanut butter
- ⅓ cup water
- 3 tablespoons lime juice
- 1½ tablespoon soy sauce
- The rolls. To make the marinade, mix together the soy sauce, sesame oil, minced garlic, and pepper flakes in a small bowl. Place the chicken strips together with the marinade in a zip lock bag and toss to coat. Leave in a fridge for at least an hour.
- Transfer the chicken to a large skillet, discarding the marinade. Cook for 12-15 minutes, until cooked through. When done, transfer to a plate and let cool enough to handle.
- Soften the rice paper rounds by submerging them for a few seconds in a bowl with warm water. Some packages recommend to dip wrappers for about a minute but I wouldn't recommend doing so because they will become too soft. Work with one rice paper round at a time.
- Place some cabbage, bell pepper, radish, carrot, cilantro, and chicken on each round (about 1½ inch from the bottom). Fold the sides and then the bottom, rolling it up. Repeat with all the remaining ingredients. Serve with the dipping sauce.
- The peanut sauce. Combine all the sauce ingredients in a bowl and whisk until smooth.