Baked Spring Rolls
- Number of Servings: 20
Ingredients
8 ounces boneless skinless chicken breasts, cooked and chopped finely2 ounces bean thread noodles (rice noodles)2 cups cabbage, shredded1/2 cup bean sprouts1/2 cup carrot, thinly julienned1 garlic clove, minced1 tablespoon fresh ginger, minced1 tablespoon hoisin sauce1 tablespoon fish sauce1/2 teaspoon ground coriander15 spring roll wrappers, 8 inch diameter (approximately)Spicy Dipping Sauce1 1/2 tablespoons rice wine vinegar1/2-1 tablespoon Splenda granular2 teaspoons soy sauce1 teaspoon hot sesame oil1/2 teaspoon chili-garlic sauce1/4-1/2 teaspoon sesame seedRead more: https://www.food.com/recipe/baked-chicken-spring-rolls-329560#ixzz1zGXFcL00
Directions:
1
Preheat oven to 400 and prepare baking sheet with parchment paper, sprayed with cooking spray.
2
Prep chicken, rice noodles and veggies.
3
Combine cabbage, bean sprouts, carrots, garlic and ginger. Set aside.
4
Heat saucepan over medium heat and spray with cooking spray. Add cabbage mixture and cook for 2 minutes, stirring from time to time. Add hoisin sauce, fish sauce and ground coriander. Stir until well combined.
5
Remove saucepan from heat, add chicken and noodles, combine. Set aside.
6
*Note there are two different types of rice papers - I use the hard rice kind found in the refrigerator section, directions for those wrappers are as follows. I have not tried using the other wrappers, (I can't find them around here!), but feel free to use them as you normally would. I've heard they are easier to use than the crisp ones.
7
Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean towel. Add about two tablespoons of noodle mixture to rice paper and wrap up tightly. Place seem side down on prepared baking sheet. Repeat until all filling is gone.
8
Spray spring rolls with fine layer of cooking spray.
9
Bake for 20-25 minutes, flipping rolls half way through.
10
Read more: https://www.food.com/recipe/baked-chicken-spring-rolls-329560#ixzz1zGWyDcKL
Serving Size: makes 20 large spring rolls
Number of Servings: 20
Recipe submitted by SparkPeople user CP2671.
1
Preheat oven to 400 and prepare baking sheet with parchment paper, sprayed with cooking spray.
2
Prep chicken, rice noodles and veggies.
3
Combine cabbage, bean sprouts, carrots, garlic and ginger. Set aside.
4
Heat saucepan over medium heat and spray with cooking spray. Add cabbage mixture and cook for 2 minutes, stirring from time to time. Add hoisin sauce, fish sauce and ground coriander. Stir until well combined.
5
Remove saucepan from heat, add chicken and noodles, combine. Set aside.
6
*Note there are two different types of rice papers - I use the hard rice kind found in the refrigerator section, directions for those wrappers are as follows. I have not tried using the other wrappers, (I can't find them around here!), but feel free to use them as you normally would. I've heard they are easier to use than the crisp ones.
7
Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean towel. Add about two tablespoons of noodle mixture to rice paper and wrap up tightly. Place seem side down on prepared baking sheet. Repeat until all filling is gone.
8
Spray spring rolls with fine layer of cooking spray.
9
Bake for 20-25 minutes, flipping rolls half way through.
10
Read more: https://www.food.com/recipe/baked-chicken-spring-rolls-329560#ixzz1zGWyDcKL
Serving Size: makes 20 large spring rolls
Number of Servings: 20
Recipe submitted by SparkPeople user CP2671.
Nutritional Info Amount Per Serving
- Calories: 123.6
- Total Fat: 1.0 g
- Cholesterol: 11.5 mg
- Sodium: 279.5 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 1.1 g
- Protein: 5.6 g
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