Chicken Sriracha Spring Rolls

Chicken Sriracha Spring Rolls

Chicken Sriracha Spring Rolls
  • 1 pound of chicken tenderloins
  • 2 garlic cloves minced
  • 2 shallots minced
  • 1 ½ tbsp. of oyster sauce or soy sauce
  • 2 tbsp. of Sriracha
  • 2 tsp. of paprika
  • Juice of half a lemon
  • A dash of salt and black pepper
  • Green Onions (for chicken)
  • Rice Paper
  • Sliced Cucumber
  • Sliced Avocado
  • Cilantro
  • Green Onions (for spring rolls)
  1. Add chicken, garlic, shallots, oyster sauce, Sriracha, paprika, lemon juice, and salt and pepper in large bowl and mix.
  2. Heat pan to medium high heat and spray with coconut oil. Cook chicken for 3-4 minutes on each side or until fully cooked.
  3. Add the whole green onions and cook for 2-3 minutes on each side.
  4. Allow 15 minutes for chicken and green onions to cool.
  5. Cut chicken tenderloin pieces in half if too large for spring roll.
  6. For Spring Roll, rinse rice paper under cold water and place on dry plate or cutting board.
  7. Place your cucumber, avocado, green onion, cilantro and chicken at the low center of rice paper. Leaving about two inches below.
  8. Grab bottom of rice paper and fold over your ingredients and try to tuck in as you roll.
  9. Fold the sides and roll the rest.
Dipping Sauce:
1 tsp. Sriracha
1 tsp. Vinegar
1 tbsp. Soy Sauce
1 tsp. Honey
1 tsp. minced garlic


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