Skinny Baked Orange Chicken Broccoli Almond Spring Rolls (with Peanut Butter Soy Dip)

I love spring rolls. I love these kind, and I love the one’s with the crispy outside! But these ones are so fun to make at home, and I’m surprised it took me this long to post a spring roll recipe! They’re a great summer recipe. Perfect to make for yourself on a relaxing day, or cook for company! They’re perfect for any occasion – family gathering, or BBQ or dinner party with friends! They’ll go with any kind of food, and everyone will love them. Take it from me šŸ™‚

Spring rolls are easy to make but you might have to get the hang of it first. Your first one, and maybe your second one might be a little messy or falling apart, but by your third you’ll get it. You’ll be a pro before you know it. It’s very simple – get a dish big enough to put your rice paper sheets in. Fill it with hot water, and set beside a cutting board or flat surface. Submerge your rice paper completely in the water (I usually keep my fingers underneath it to easily remove it) you can dip it in and out of the water and even flip the rice paper, and then remove it when you feel it softening. Lay it out on the cutting board or flat surface. Placing them slightly closer to one edge, lay out a little of each of your ingredients (I used about 4 pieces of chicken per roll). You’ll also get the hang of how much ingredients to put in them. It’s better to put a little too much than too little. Too little and your spring roll will fall apart when you cut it in half or bite into it, and won’t hold together well. The fuller it is, and the tighter you wrap it, the better it will keep together. Fold in the sides of the rice paper first.

Roll up starting from the edge closest to you, tucking and tightly wrapping as you go (not too tightly, you can rip the rice paper!). The rice paper should adhere on it’s own. You can leave them uncut, or you can cut them in half with a sharp knife to display their pretty colors and ingredients! I always cute mine in half. Serve them with extra sesame seeds, and peanut sauce. When I made these they were all for me – but like I said, these are perfect for serving to guests! They’re fun and easy, but look very impressive and appetizing.

The weather is great, so I’ll be posting tons more spring roll recipes! I just love them. They’d also be great for a picnic! Which I plan on having a few this summer. Speaking of which, I’ve already kind of had one if you count the one I had yesterday inside the car with my mom. We packed a picnic basket and cooler, and I planned out the whole meal – it was delicious! There was thai coconut rice, mini roast beef sandwiches, baked salmon and fresh fruit! We were scouting out a location to go camping in september. We knew we’d be on the road for a few hours, so we packed a big, delicious lunch. We were going to picnic outside but the mosquitoes were horrendous. Either way it was a lot of fun – and I think we found the perfect place to camp! I’m so excited. And I’m excited for all the picnics I’m going to have this summer and all the spring rolls I’m going to make! šŸ™‚


Skinny Baked Orange Chicken Broccoli Almond Spring Rolls (with Peanut Butter Soy Dip)

  • Prep Time: 30m
  • Cook Time: 30m
  • Total Time: 1h
  • Yield: 6-8 spring rolls

Ingredients

  • 1 tbsp. orange zest (will need about 2 large oranges to get the amount of zest and juice you need)
  • pinch of salt & pepper
  • 1/4 c slivered almonds
  • 2 c broccoli florets
  • 1 1/2 skinless boneless chicken breasts // cubed
  • 2 tbsp. corn starch
  • 1/8 c white vinegar
  • 1 tbsp. soy sauce
  • 1 clove garlic // minced
  • 2 tbsp. coconut sugar
  • 3/4 c chicken broth
  • 3/4 c freshly squeezed orange juice
  • 1/4 c soy sauce
  • 1 tbsp. melted peanut butter

Directions

  1. Combine orange juice and zest, chicken broth, coconut sugar, garlic, soy sauce, vinegar and salt & pepper. Add 2/3 of your marinade to a baggie with your chicken. Let sit in the fridge for at least half an hour.
  2. Meanwhile, bring 1 cup water to a boil. Add your Broccoli and steam for 5 minutes. Immediately rinse with cold water. Set aside.
  3. Preheat oven to 450Ā°F.
  4. Transfer your pieces of chicken to a baking sheet lined with parchment. Bake for 10 minutes.
  5. While it's baking, bring the rest of the marinade to a boil and add the cornstarch. Let simmer and stir for about 2 minutes or until thickened. Remove from heat. When the chicken has baked for 10 minutes, (the chicken may have released some liquid, you can pour that off the sheet) generously brush on the thickened marinade, bake another 10 minutes and brush on more marinade and (optional: at this point you could also add a 2nd cooking sheet lined with parchment to the oven, with your slivered almonds in a single layer to lightly toast them) finally bake another 5 minutes and remove from oven. (The chicken should bake for 25 minutes altogether).
  6. Sprinkle the chicken pieces with sesame seeds.
  7. For the peanut butter soy dip, mix 1/4 cup soy sauce with 1 tbsp melted peanut butter.
  8. Create your spring rolls by placing the rice paper sheets in a wide, shallow bowl of warm water until soft (about 10 seconds, less or more depending on how warm your water is). Then lay it out on a flat surface.
  9. Fill with chicken, Broccoli, sprinkle of almonds and a stick of green onion (keeping it all closer to the edge closest to you and leaving space around all sides of your fillings).
  10. Fold in the sides over your fillings first, and then gently roll up, tucking as you go.
  11. Serve immediately with the peanut butter soy dip! Enjoy!

If you make this recipe, Iā€™d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 



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