Enjoy the crispy goodness of Korean chicken wrapped in a fresh spring roll tonight!

1

Start by marinating the chicken breast. In a mixing bowl, combine the soy sauce, sesame oil, minced garlic, and sugar. Add the chicken and let it marinate for at least 15 minutes.

2

While the chicken is marinating, prepare the vegetables. Shred the cabbage, julienne the carrot, and chop the cilantro.

3

After the chicken is done marinating, heat a skillet over medium heat and cook the chicken for about 6-8 minutes on each side, or until fully cooked. Once cooked, let it rest for a few minutes before slicing it into thin strips.

4

To assemble the spring rolls, fill a large bowl with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until it softens.

5

Place the softened rice paper on a flat surface. In the center, layer some shredded cabbage, carrot, cilantro, and sliced chicken. Squeeze a bit of lime juice over the filling.

6

Roll the rice paper by folding the sides inward and rolling from the bottom up to secure the filling. Repeat with the remaining ingredients.

7

Serve the spring rolls with a side of soy sauce or your favorite dipping sauce.

4

• Add avocado slices for a creamy texture.
• Incorporate spicy kimchi for an added kick.
• Use peanut sauce as a dipping sauce for a twist.

• Ensure not to overfill the spring rolls to prevent tearing.
• Use warm water to soften the rice paper quickly.
• Experiment with different herbs for variations in flavor.

• fat: 10g
• fiber: 3g
• protein: 30g
• calories: 320
• carbohydrates: 25g

Chikin Banh Mi is a balanced dish providing lean protein and fresh vegetables, making it a healthy choice for a quick meal.

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