Chicken Spring Rolls
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 93.4
- Total Fat: 0.8 g
- Cholesterol: 17.9 mg
- Sodium: 214.7 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 0.8 g
- Protein: 7.9 g
View full nutritional breakdown of Chicken Spring Rolls calories by ingredient
Introduction
My variation of Chef Meg's Recipe My variation of Chef Meg's RecipeNumber of Servings: 6
Ingredients
-
6.55 ounces cooked chicken
2 cups brocolli slaw finely chopped
1 cup julienned carrots, finely chopped
2 tbsp Spicy Thai chili Sauce
6 tbsp No FAT Kraft Miracle whip
6 sheets rice paper
Directions
To a large bowl add, finely chopped chicken, finely chopped brocolli slaw and finely chopped julienne/matchstick carrots.
Add No Fat Miracle whip, and Spicy Chili Sauce. Stir till well blended.
To make rolls, soak each sheet individually in hot water, take from water, place lightly on paper towel and blot dry with another paper towel.
Lift rice paper and put on flat surface. Spoon 1 6th of the mixture into bottom 3rd of circle. Fold bottom of circle up and over mixture, fold right side in, then left side, and then roll from bottom to top of paper.
Put 2 tbsp of Spicy Chili sauce in a small dish for dipping and you're ready to eat.
Serving Size: makes 6 spring rolls
Number of Servings: 6
Recipe submitted by SparkPeople user CADMENTR.
Add No Fat Miracle whip, and Spicy Chili Sauce. Stir till well blended.
To make rolls, soak each sheet individually in hot water, take from water, place lightly on paper towel and blot dry with another paper towel.
Lift rice paper and put on flat surface. Spoon 1 6th of the mixture into bottom 3rd of circle. Fold bottom of circle up and over mixture, fold right side in, then left side, and then roll from bottom to top of paper.
Put 2 tbsp of Spicy Chili sauce in a small dish for dipping and you're ready to eat.
Serving Size: makes 6 spring rolls
Number of Servings: 6
Recipe submitted by SparkPeople user CADMENTR.