Crispy Southwest Spring Rolls with Cornflake Chicken
Southwest flavors meet Eastern cuisine in this protein-packed meal that’s as fun to make as it is tasty! Start with our Southwest Mini Power Kit, a fresh mix of romaine, kale, and red cabbage with crunchy carrot, pepitas, and chickpea-flour tortilla chips. This is topped with crumbly cotija cheese. With 10 grams of protein, this salad also delivers vitamins A, K, and folate. Add some crispy cornflake-breaded chicken breast (yes, cornflakes!), and you’ve got a protein powerhouse—all wrapped up in a light rice-flour wrapper. These handhelds are perfect for dipping in the enclosed Whey Protein Southwest Ranch Dressing.
- PREP TIME:
- 15 minutes
- Cook TIME:
- 12 minutes
- Total TIME:
- 27 minutes
- SERVINGS:
- 6–8 spring rolls
Ingredients
For the Cornflake Chicken
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 large egg, beaten
- 1 cup cornflakes, crushed
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
For the Spring Rolls
- 1 Taylor Farms Protein Southwest Mini Chopped Salad Kit
- 6–8 rice paper wrappers
- Warm water, for softening wrappers
Directions
- In a shallow bowl, combine the crushed cornflakes, paprika, garlic powder, and salt.
- Dip the chicken strips into the beaten egg, then coat evenly in the cornflake mixture.
- Place the chicken in a single layer in an air fryer basket and cook at 400°F for 10–12 minutes, flipping halfway through, until golden brown and cooked through.
- While the chicken cooks, prepare the salad kit by tossing the greens with the toppings, but leave the dressing aside for now.
- Fill a shallow dish with lukewarm water. Dip one rice paper wrapper into the water for a few seconds until slightly softened (it will continue to soften on your cutting board).
- Place a small portion of the salad mix and crispy chicken on the lower third of the wrapper.
- Fold the bottom edge over the filling, followed by the sides. Roll tightly.
- Repeat with the remaining wrappers and filling.
- Slice the spring rolls and serve immediately with the salad dressing as a dipping sauce.
Pro tips for making spring rolls
Rice paper is known for its thin texture, which makes for a light, refreshing wrap, but it can be difficult to work with. Follow these tips to get the best results:
Buy the right kind of rice paper
The easiest wrappers to use are a mix of tapioca flour and traditional rice flour. This gives the wrapper more elasticity, so it won’t tear as easily.
Choose the right size: 22 cm (8.5-inch) round wrappers are the sweet spot. Anything smaller won’t hold much filling, and larger ones get unwieldy.
Prep your work station
- Use lukewarm water for dipping wrappers—hot water will break down the already fragile rice paper.
- Slightly dampen a plastic cutting board or large ceramic plate to use as your rolling station to prevent sticking.
- Use a sharp (non-serrated), slightly damp knife for slicing to prevent snagging.
Don’t oversoak
Dip the rice paper for just 2–3 seconds. It should still feel slightly rigid (it’ll continue to soften on your board).
Leave the dressing on the side
Mixing the dressing into the salad may add too much moisture and cause the wrapper to tear.
Bon appetit!
