Chicken Spring Roll & Vermicelli Bowls

Name: Chicken Spring Roll & Vermicelli Bowls with Peanuts, Cucumber & Sweet Thai Chili Sauce
Total time: 15 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: 12.3 ounce Thai Basil Chicken Spring Rolls; 1 unit Cucumber; 1 ounce Peanuts; 3.5 ounce Vermicelli Noodles; 2 tablespoon Hoisin Sauce; 5 teaspoon Rice Wine Vinegar; 1 teaspoon Garlic Powder; 4 ounce Shredded Carrots; 1 ounce Sweet Thai Chili Sauce; Salt; Pepper; Cooking Spray; Cooking Oil

with Peanuts, Cucumber & Sweet Thai Chili Sauce

Sara HeilmanPublished on February 03, 2025

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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

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

12.3 ounce

Thai Basil Chicken Spring Rolls

(Contains: Sesame, Soy, Wheat)

1 unit

Cucumber

1 ounce

Peanuts

(Contains: Peanuts)

3.5 ounce

Vermicelli Noodles

2 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

Nutrition Values

/ per serving

Calories790 kcal

Fat28 g

Saturated Fat3.5 g

Carbohydrate121 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

•Large Bowl

•Whisk

•Small pot

•Strainer

Instructions

• 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 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.

• Meanwhile, wash and dry produce. • Trim and quarter cucumber lengthwise; slice crosswise 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 to pot. Remove from heat and cover pot with 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 under cold water. Shake off excess water.

• In a large bowl, whisk reserved spring roll sauce, hoisin sauce, 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. • Halve spring rolls crosswise. • Divide noodle salad between bowls. Top with spring rolls and peanuts. Serve with chili sauce on the side for dipping.

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