Strawberry Poppyseed and Cucumber Noodle Spring Rolls
Prep time
Cook time
Total time
Serves: 8 spring rolls
  • 2 boneless skinless chicken breasts (about 5 ounces each), cut into thin strips
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon bouquet garni or favorite spice blend for chicken
  • 1 tablespoon oil
  • ½ clove garlic
  • 1 tablespoon finely chopped red onion or shallot
  • Juice of 1 lemon
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 teaspoon poppy seeds
Spring Rolls
  • 8 rice paper wraps
  • 1 ½ English cucumbers, spiralized
  • 8 strawberries, sliced
  • ¼ cup thinly sliced red onion
  • 2 cups spinach
  1. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Sprinkle salt, pepper, and spices on all sides of the chicken breasts. Once oil is heated, add chicken to the pan and cook for about 2 minutes per side. Then, cover the pan and cook the chicken for another 5-6 minutes until cooked through.
  2. Make the dressing: Combine all dressing ingredients except the poppy seeds in a blender or whisk in a bowl. Once mixed, stir in the poppy seeds.
  3. Fill the spring rolls: fill a large bowl with water. Take one spring roll wrapper and dip it halfway into the water. Rotate the wrapper until all sides are wet. Place the wet wrapper on a flat surface. Layer a few strawberry slices across the middle of the wrapper. Top with a few strands of cucumber noodles, a couple onion slices, 2-3 strips of chicken, and a few spinach leaves.
  4. Wrap the spring rolls: fold the bottom half of the spring roll over the filling and gently pull it tight. Fold in both sides toward the center and roll it up tightly. Cut the spring rolls in half and serve with a side of poppyseed dressing for dipping.
Serving Size: 1 spring roll
Calories: 91 Fat: 1.2g Carb: 11.3g Fiber: .6g Protein: 7.4g Sugar 3.3g Sodium: 226.4mg
Recipe by Destination Delish at