4 Serves
68 Mins
Using a chefs knife and cutting board, slice the chicken breast into thin strips and finely chop the fresh herbs.
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Vitamin E
2 mg / 15 mgVitamin K
167 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
111 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
635 mg / 1,250 mgPotassium
700 mg / 4,700 mgSodium
1542 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
10 g / 20 gCholesterol
116 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Heat the cooking oil in a frying pan over medium-high heat. Add the chicken strips and cook until golden brown and fully cooked through.
Season the cooked chicken with salt and pepper to taste, then remove from the pan and let it cool slightly.
Dip the rice paper wrappers into warm water until pliable, then lay them flat on a clean surface.
Assemble the rolls by placing a portion of the cooked chicken, fresh herbs, and vegetables in the center of each wrapper, then fold the sides and roll tightly.
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