Fresh Rolls with Chicken Teriyaki Meatballs
A fun and easy no-cook appetizer, these chicken teriyaki meatball fresh rolls are full of flavor and sure to be a crowd-pleaser.
Prep Time 20 minutes
Total Time 20 minutes
- 12 spring roll rice paper wrappers
- 12 Al Fresco Teriyaki Ginger fully cooked meatballs - room temperature halved
- 4 ounces vermicelli rice noodles prepared according to package directions
- 1/2 cup thinly sliced cucumbers
- 1/2 cup shredded carrots
- 1/2 cup cilantro sprigs
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.
Calories: 128kcal | Carbohydrates: 20.4g | Protein: 6g | Fat: 2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.4g | Cholesterol: 18mg | Sodium: 503mg | Fiber: 0.5g | Sugar: 3.7g