Chicken Spring Roll & Vermicelli Bowls
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Chicken Spring Roll & Vermicelli Bowls

Chicken Spring Roll & Vermicelli Bowls

with Peanuts, Cucumber & Sweet Thai Chili Sauce

These Vietnamese-style noodle bowls are packed with harmonious flavors and textures. You’ll toss quick-cooking rice noodles with savory spring roll sauce, rice vinegar, hoisin, cucumber and carrots. Top the noodles with crispy Thai basil chicken spring rolls and peanuts, and serve with sweet Thai chili sauce for dipping.

Tags:
Fiber Smart
Quick
Easy Prep
New
Allergens:
Sesame
Soy
Wheat
Peanuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Thai Basil Chicken Spring Rolls

(Contains Sesame, Soy, Wheat)

1 unit

Cucumber

1 ounce

Peanuts

(Contains Peanuts)

3.5 ounce

Vermicelli Noodles

1 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

1 teaspoon

Garlic Powder

4 ounce

Shredded Carrots

1 ounce

Sweet Thai Chili Sauce

Not included in your delivery

Salt

Pepper

Cooking Spray

Cooking Oil

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Nutrition Values

/ per serving
Calories790 kcal
Fat28 g
Saturated Fat3.5 g
Carbohydrate122 g
Sugar42 g
Dietary Fiber8 g
Protein19 g
Cholesterol10 mg
Sodium1650 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Air Fryer
Fine-mesh Strainer
Large Bowl
Whisk
Small pot

Instructions

Cook Spring Rolls
1

• Bring a small pot of lightly salted water to a boil. TIP: Cover pot with a lid to help water come to a boil faster. • Preheat an air fryer to 390 degrees. Spray bottom of the air fryer basket with nonstick cooking spray. Place spring rolls in a single layer in air fryer basket (reserve sauce packet for use in Step 3). Lightly spray spring rolls with nonstick cooking spray. Air fry spring rolls until lightly browned and warmed through, 8-10 minutes. (For 4 servings, you may need to cook in batches depending on the size of your air fryer.) • OVEN ALTERNATIVE: Preheat oven to 375 degrees. Place spring rolls on a baking sheet in a single layer; bake, turning halfway through, until crispy, 18 minutes. Remove from oven; let cool 2 minutes.

Prep & Cook Noodle
2

• Meanwhile, wash and dry produce. • Quarter cucumber lengthwise; slice into 1⁄2-inch-thick pieces. Crush peanuts in their bag. TIP: Use a rolling pin or heavy-bottomed pot. • Once water is boiling, add noodles. Remove pot from heat and cover with a lid. Soak noodles until tender, stirring halfway through to break up any noodle bundles, 3-5 minutes. • Drain noodles using a fine-mesh strainer; rinse with cold water. Shake off excess water.

Finish & Serve
3

• In a large bowl, whisk reserved spring roll sauce, hoisin sauce, rice wine vinegar, garlic powder, and 2 tsp oil (4 tsp for 4 servings) to combine. • Add cucumber, shredded carrots, and noodles to bowl. Toss to combine. Season with salt and pepper. • Cut spring rolls in half crosswise. • Divide noodle salad between bowls. Top with spring rolls and crushed peanuts. Serve with sweet Thai chili sauce on the side for dipping.

Chicken Spring Rolls are fully cooked when internal temperature reaches 165°.