rice paper rolls

Name: rice paper rolls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Chicken Breast no skin 100 grams baked; Sliced Water Chestnuts in water .25 cup; Carrots raw .25 cup grated; green Onions raw 1 tbsp chopped; Lily bean thread vermicelli 14.25 gram(s) or 1/4 c; Iceberg Lettuce ) .25 cup shredded; Ginger Root .5 tsp; Basil 1 tbsp chopped or 1 tsp dried; splenda .5 tsp; Rice Paper S size 4 g 10 pieces; Sesame Oil 0.5 1tsp; Braggs All Purpose Liquid Soy Seasoning 4 tsp; Sambal Oelek .5 tsp

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 2

Ingredients

Chicken Breast, no skin, 100 grams baked Sliced Water Chestnuts in water .25 cup Carrots, raw, .25 cup, grated green Onions, raw, 1 tbsp chopped Lily bean thread vermicelli , 14.25 gram(s) or 1/4 cIceberg Lettuce ), .25 cup, shredded Ginger Root, .5 tsp Basil, 1 tbsp chopped or 1 tsp dried splenda .5 tspRice Paper S size 4 g, 10 piecesSesame Oil, 0.5 1tsp Braggs All Purpose Liquid Soy Seasoning, 4 tsp Sambal Oelek, .5 tsp

Directions

In small bowl place vermicelli and cover with hot water to soften. Finely chop cooked chicken, water chestnuts, and green onions placing in another small bowl as you chop. Shred carrot and lettuce. Add to chicken . Drain noodles and add to chicken and vegetables. in noodle bowl, combine sesame oil, soy seasoning, ginger, splenda and basil. Stir to combine. Pour over chicken mixture and stir well. Dip a rice paper in warm water to soften, place 2 tbs filling on center end. fold sides and roll to other end. If not serving immediately roll in waxed paper. Do not let rolls touch as they will stick together.
1 serving is 5 rolls ---- makes a nice light lunch

Number of Servings: 2

Recipe submitted by SparkPeople user FUNKEYMOMMA.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 186.7
Total Fat: 1.8 g
Cholesterol: 29.0 mg
Sodium: 811.7 mg
Total Carbs: 31.8 g
Dietary Fiber: 1.6 g
Protein: 13.2 g

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