Tested till perfect Chicken and Vegetable Lettuce Spring Rolls

Chicken and Vegetable Lettuce Spring Rolls

Set out all the components for this crunchy entrée for everyone to assemble (children enjoy choosing the foods they like best). Just pick up a roast chicken at the supermarket or grill extra the night before.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2003

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 cups 2cupsshredded cooked chickenchickens
  • 1 1sweet yellow peppersweet yellow peppers, thinly sliced
  • 2 2carrotcarrots, grated
  • 5 5radishradishes, julienned
  • 2 2green oniongreen onions, sliced
  • 1 cup 1cupbean sprouts
  • 1/4 cup 1/4cupfresh coriander leaffresh coriander leaves
  • 1 1Boston leaf lettuce, separated into leaves
  • 2 tsp 2tsphoisin sauce


  • 1/4 cup 1/4cuprice vinegar
  • 1 tbsp 1tbsptoasted sesame seeds
  • 1 tbsp 1tbspfish sauce
  • 2 tsp 2tspgranulated sugar
  • 2 tsp 2tspsesame oil
  • 1/4 tsp 1/4tsphot pepper sauce
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Dressing: In small bowl, whisk together vinegar, sesame seeds, fish sauce, sugar, sesame oil and hot pepper sauce; set aside.

Arrange chicken, yellow pepper, carrots, radishes, onions, bean sprouts and coriander leaves on platter for each diner to assemble on lettuce leaf. Drizzle with dressing and hoisin sauce. Fold in or roll up lettuce.

Additional information :

Substitution: Use small cooked shrimp, cubed pork or herbed tofu instead of the chicken.

Tip: To julienne the radish, slice thinly, then stack slices and cut into thin strips.

Nutritional Information Per serving: about

cal 216 pro 20g total fat 10g sat. fat 2g
carb 14g fibre 3g chol 62mg sodium 470mg

% RDI:

calcium 5 iron 12 vit A 121 vit C 117
folate 35
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