Chicken Summer Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 Round Sheets of Rice Paper 1 Chicken Breast, no skin or bone1 Can Fat-Free Chicken Broth.5 c. Romaine Lettuce, shredded.5 Red Bell Pepper, cut into thin strips1.2 oz. (about 10) Sugar Snap Peas.5 Cucumber, peeled, cut into thin strips.5 c. Bean Sprouts.5 c. Carrots, cut into strips
Bring chicken broth to a boil, add chicken breast. Cover, lower to a simmer. Let simmer for about 15 minutes, or until chicken is cooked through. Place chicken on cutting board, and shred once cooled enough to touch.
Slice and chop vegetables.
To assemble rolls, dip one sheet of rice paper at a time into a shallow bowl filled with warm water until it is pliable. Place sheet on paper towel.
Place romaine, 1/3 c. chicken, and about 2 tbs. of other veggies in the center of the paper.
Fold the two side edges toward the center and tightly roll (like a burrito).
Inspired by Chicken Summer Rolls with Honey-Lime Dipping Sauce recipe from the September 2008 issue of Shape Magazine
Number of Servings: 4
Recipe submitted by SparkPeople user PLATYPUSDOOM.
Slice and chop vegetables.
To assemble rolls, dip one sheet of rice paper at a time into a shallow bowl filled with warm water until it is pliable. Place sheet on paper towel.
Place romaine, 1/3 c. chicken, and about 2 tbs. of other veggies in the center of the paper.
Fold the two side edges toward the center and tightly roll (like a burrito).
Inspired by Chicken Summer Rolls with Honey-Lime Dipping Sauce recipe from the September 2008 issue of Shape Magazine
Number of Servings: 4
Recipe submitted by SparkPeople user PLATYPUSDOOM.
Nutritional Info Amount Per Serving
- Calories: 424.9
- Total Fat: 0.9 g
- Cholesterol: 34.2 mg
- Sodium: 472.3 mg
- Total Carbs: 88.5 g
- Dietary Fiber: 1.5 g
- Protein: 15.4 g
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