Chicken Spring Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 Tapioca sheets1 ½ TB Sesame oil3 green onions, finely chopped½ chicken breast (about 3 oz.) (sliced)5 small mushrooms, finely chopped¼ cup baby carrots, chopped¼ cup raw cilantro1 tsp. minced garlic4 stalks bok choy chopped1 tsp soy sauce
Saute chicken breast until golden brown in sesame oil . Add green onions, carrots, mushrooms, cilantro and garlic. Cool and shred in food processer. Put back in frying pan . Add chopped bok choy and cook until bok choy turns dark green. Add soy sauce and mix. Cook over low heat about 2 minutes more. Set aside and cool.
Dip each tapioca sheet in pan of warm water just until pliable. Leaving it in too long will make it too flimsy and difficult to work with. Lay it flat in a plate. Take a large serving spoonful of the chicken vegetable mixture and put it the center. Wrap it up in egg roll fashion. Put on a plate and serve with ginger sesame sauce , soy or duck sauce.
Makes 12 rolls.
Number of Servings: 12
Recipe submitted by SparkPeople user LADONAB.
Dip each tapioca sheet in pan of warm water just until pliable. Leaving it in too long will make it too flimsy and difficult to work with. Lay it flat in a plate. Take a large serving spoonful of the chicken vegetable mixture and put it the center. Wrap it up in egg roll fashion. Put on a plate and serve with ginger sesame sauce , soy or duck sauce.
Makes 12 rolls.
Number of Servings: 12
Recipe submitted by SparkPeople user LADONAB.
Nutritional Info Amount Per Serving
- Calories: 44.8
- Total Fat: 1.9 g
- Cholesterol: 5.7 mg
- Sodium: 156.8 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.5 g
- Protein: 3.3 g
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