Fresh Rolls with Chicken Teriyaki Meatballs
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Fresh Rolls with Chicken Teriyaki Meatballs
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A fun and easy no-cook appetizer, these chicken teriyaki meatball fresh rolls are full of flavor and sure to be a crowd-pleaser.
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Ingredients
- 12 rice paper wrappers for spring rolls
- 12 turkey meatballs halved, Al Fresco Teriyaki Ginger, fully cooked, room temperature
- 4 ounces rice vermicelli noodles prepared according to package directions
- ½ cup cucumber thinly sliced
- ½ cup carrot shredded
- ½ cup cilantro sprigs
Dipping Sauce
- ¼ cup fish sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 teaspoon chili paste
- 1 clove garlic (grated)
Instructions
- Boil 8 cups of water and keep warm.
- Whisk together dipping sauce and set aside.
- To soften the rice paper, fill a shallow pie plate with boiling water. Add one rice paper at a time and soak for 5 seconds then move to a plate to fill and roll. (Careful not to over-soak!)
- Working from the center of the roll, add a couple tablespoons of vermicelli noodles then top with two slices cucumber, a small amount of shredded carrots, two meatball halves and a couple sprigs of cilantro.
- Fold in the sides then bring bottom up over the filling and tuck while rolling tightly.
- Place on a platter seam side down and continue rolling remaining 11 sheets.
- Serve chilled or at room temperature with reserved dipping sauce.
Nutrition Information
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Calories
128kcal
(6%)
Carbohydrates
20.4g
(7%)
Protein
6g
(12%)
Fat
2g
(3%)
Saturated Fat
0.6g
(3%)
Polyunsaturated Fat
1.4g
(8%)
Cholesterol
18mg
(6%)
Sodium
503mg
(21%)
Fiber
0.5g
(2%)
Sugar
3.7g
(7%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 20.4g | 7% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 0.6g | 3% |
| Polyunsaturated Fat | 1.4g | 8% |
| Cholesterol | 18mg | 6% |
| Sodium | 503mg | 21% |
| Fiber | 0.5g | 2% |
| Sugar | 3.7g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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