Spring rolls with chicken and vegetables

 Cooking 0 minutes
 Preparation 15 minutes
 4 servings


  • 2 packages of 300 g each cooked chicken strips
  • 160 mL (2/3 cup) Japanese sesame mayonnaise
  • 8 large sheets of rice
  • 1 bag (340 g) of Florette Vegetable Julienne
  • ½ sliced ​​romaine lettuce
  • Some small leaves of mint


  1. In a bowl, combine the chicken with the sesame mayonnaise.
  2. Cover the bottom of a deep plate with boiling water and immerse each of the rice sheets for 5 seconds. Drain and place on the work surface.
  3. About 1 inch (2.5 cm) from the edge of a rice sheet, add a few strips of chicken, a little vegetable julienne, a little romaine lettuce and, if desired, a few mint leaves. Fold the sides of the rice sheet over the filling and roll tightly. Cover with a damp cloth and keep cool.
  4. Make the rest of the rolls in the same way.

Peanut sauce:

Mix 45 mL (3 tablespoons) of hoisin sauce with 30 mL (2 tablespoons) of peanut butter, 5 mL (1 teaspoon) minced garlic, 2.5 mL (1 / 2 teaspoons) chili flakes and 80 mL (1/3 cup) water. Let cool for at least 15 minutes. If desired, garnish with crushed peanuts.


Recipe developed in partnership with Pratico-Pratiques:


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