Vietnamese Chicken Salad Rolls with GInger Lime Dipping Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Roll Ingredients:Chicken Breast, no skin, 4 breast, bone and skin Scallions, raw, 8 medium Asian Rice Stick Noodles 4 ozRed Bell Pepper, large 1/2 pepperCarrot - Raw, chopped, 2 cup Cabbage, Napa, 2 cup Basil, raw 1/2 cup Cilantro, raw, 1/2 cupRice Paper -Serving is one sheet, 12 serving Ginger Lime Sauce Ingredients:Soy sauce, low sodium, 1/2 cup Lime Juice, 1/2 cup Splenda Brown Sugar Blend, 2 Tsp Garlic 1 Tbsp Ginger Root 1 TbspAsian Chili Paste 1 TspBasil, raw chopped 2 TbspCilantro, raw chopped 2 Tbsp Dried mint , 1 Tsp*Bell Plantation PB2, 3 Tbsp
Place rice noodles in a large pot of boiling water, stir. Cook until noodles are al dente about 1 1/2 to 2 minutes. Drain and rinse noodles. Cut chicken into small pieces. Place in a non-reactive salad bowl with noodles, green onions; carrots, cabbage red pepper, basil and cilantro. Toss to combine.
To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface.
To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.
For dipping sauce, whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings.
Serving Size: 1 Roll
Number of Servings: 12
Recipe submitted by SparkPeople user JULWHEELER.
To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface.
To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.
For dipping sauce, whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings.
Serving Size: 1 Roll
Number of Servings: 12
Recipe submitted by SparkPeople user JULWHEELER.
Nutritional Info Amount Per Serving
- Calories: 193.6
- Total Fat: 1.7 g
- Cholesterol: 45.8 mg
- Sodium: 443.2 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.5 g
- Protein: 20.9 g
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