This shop has been compensated by Collective Bias, Inc. and its advertiser, Nexium® 24HR. All opinions are mine alone. #AD #Tailgreatness #CollectiveBias Want a tailgating appetizer that’s packed with nutrition? Why not try these Vietnamese Spring Rolls with Chicken and Vegetables?
Has it ever happened to you? You look at your recipe options for a football tailgate get-together, and everything you find is greasy, packed with calories, and not very appetizing? Well, not anymore. This recipe for Vietnamese Spring Rolls with Chicken and Vegetables will not only satisfy your tastebuds, but your tummy as well.
Sautéed vegetables and chicken in a thin rice paper wrap are amazingly delicious. These spring rolls are packed with flavor and are hearty enough to make into a meal. Impress your guests at your next tailgate, football-inspired-event, or dinner party. Even my young kids enjoyed eating these veggie packed spring rolls.
Explore Asian Infused Flavor
I love Vietnamese Spring Rolls with Chicken and Vegetables and this recipe results in a top-notch dish. I sautéed the chicken in a butter and garlic paste and set the meat aside. Then I peeled and sautéed all the veggies in butter and non-stick spray. I wrapped everything in a wet rice paper wrapper and voilà – Vietnamese Spring Rolls with Chicken and Vegetables!
You can dip these spring roll wraps in soy sauce, or my personal favorite, Hoisin Sauce. It’s a bit like a teriyaki BBQ. Rich and a tad spicy, it packs a punch when it comes to flavor.
Ingredients for Vietnamese Spring Rolls with Chicken and Vegetables
Now, this dish is perfect when you want a hearty appetizer or meal that doubles as finger food, but it does take 45 minutes to prepare due to all the slicing and dicing you need to do in order to make the veggies easy to eat. But oh, the fresh flavor of bok choy, carrots and bell peppers – so delicious and they’re good for you too.
- 1 Large Carrot
- 2 Heads of Baby Bok Choy (small dark green)
- 2 Heads of Bok Choy (looks a bit like spinach)
- 1 Large Red Bell Pepper
- 1 Large Green Bell Pepper
- 2 Large Chicken Breasts
- 1 Cup Hoisin Sauce
- 1 Package of Vietnamese Rice Paper Wrappers
- 3 tablespoons of Butter
- 1 Can of non-stick Cooking Spray
- 1 Tube of Garlic Paste
- 3 Cups of Hot Water (for softening rice paper wrappers)
The photo below is of bok choy – the baby bok choy is on the left and the regular bok choy is on the right.
Earlier I mentioned how much I love Hoisin Sauce. It’s an asian-inspired BBQ sauce that packs in the flavor. The only trouble is, it gives me heartburn. Do you have any favorite foods that do that to you? Well, if you do, you’ll love to know that there is a solution. It’s Nexium® 24HR. It’s perfect for football season when I get to enjoy a wide variety of foods and appetizers – it helps me to get ready for “tailgreatness”. Just keep in mind that Nexium® 24HR may take 1 to 4 days for full effect, and you should only use it as directed. 😉
Directions for Vietnamese Spring Rolls with Chicken and Vegetables
Step 1: Wash. Wash all produce throughly. Bok Choy tends to gather dirt in the stalk – so massage away any residue before cooking.
Step 2: Chop and Dice. Peel the carrot and then shred it with your peeler all the way down to the nub.
Dice the bok choy and bell peppers into 1/4 to 1/2 inch square bits.
Step 3: Chop and Cook the Chicken. Using kitchen sheers, trim away any excess fat from the chicken and cut it into small hunks of meat – not more than a inch long and half an inch wide. Sauté the chicken in a frying pan with melted butter on medium to medium high heat. Add 1-2 tablespoons of garlic paste to season. Once the chicken is cooked through – it takes from 5-8 minutes, remove the chicken and set aside.
Step 4: Sauté the vegetables. Heat a tablespoon of butter in a pan or use non-stick cooking spray. Add the cut up vegetables and cook them until they soften. About five minutes on medium heat. (Stovetops vary).
Step 5: Soak the Rice Paper. Pour 3 to 4 cups of warm water into a bowl. Slowly turn the rice paper in the water to get it wet. If you get it too wet it will get sticky. It is easiest to work with when the rice sheet is wet but still a bit firm.
Step 6: Prepare the Rice Paper. Lay the wet rice paper on a clean towel. Make sure the edges are as flat as possible.
Step 7: Add the vegetables. Place 3-4 Tablespoonfuls of vegetables on one side of the rice paper in the center. You want to leave enough room to create an envelope for the food.
Step 8: Fold the rice paper. Fold one side of the rice paper to start the envelope.
Step 9: Fold the rice paper a second time. Fold the opposite side of the rice paper to complete the opposite side of the envelope.
Step 10: Fold the rice paper a third time. Fold the top of the rice paper to complete the third side of the envelope.
Step 11: Fold the rice paper a fourth time. Fold the final side of the rice paper to complete the last side of the envelope.
Separate the final side from the cloth and wrap it around the spring roll to create the entire wrapper. You can keep these in the oven on warm until they are ready to serve.
Where can you find Nexium 24HR?
If you’re like me, and you enjoy sauce with your Vietnamese Spring Rolls with Chicken and Vegetables you can find Nexium® 24HR in the pharmacy section of your local Walmart. I picked up the Nexium® 24HR Tablets 42ct under the sign that says “Heartburn”.
What is your favorite appetizer?
Do you have a recipe for a favorite party appetizer? How do you prepare for tailgating or a football-inspired get together? Please leave a comment or share a recipe below. I love hearing from my readers.
P.S. – I blog to encourage moms, offer free preschool tools, and share ideas for family fun. If you enjoy free recipes, printables, crafts and games for little ones, ideas for family fun and encouraging posts for moms, sign up and have Happy and Blessed Home delivered to your inbox. Simply enter your e-mail address here:
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