Chicken Spring Rolls

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Chicken Spring Rolls calories by ingredient


Introduction

Tasty, Gluten Free Chicken rolls, wrapped in tapioca sheets. Delicious and light Tasty, Gluten Free Chicken rolls, wrapped in tapioca sheets. Delicious and light
Number of Servings: 12

Ingredients

    12 Tapioca sheets
    1 TB Sesame oil
    3 green onions, finely chopped
    chicken breast (about 3 oz.) (sliced)
    5 small mushrooms, finely chopped
    cup baby carrots, chopped
    cup raw cilantro
    1 tsp. minced garlic
    4 stalks bok choy chopped
    1 tsp soy sauce

Directions

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.