Vietnamese Chicken Salad Rolls with GInger Lime Dipping Sauce

Vietnamese Chicken Salad Rolls with GInger Lime Dipping Sauce
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Vietnamese Chicken Salad Rolls with GInger Lime Dipping Sauce calories by ingredient
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Introduction

Add a nice Asian flair to any brunch with these healthy tasty salad rolls. You can also substitute shrimp for the chicken if you would like. Add a nice Asian flair to any brunch with these healthy tasty salad rolls. You can also substitute shrimp for the chicken if you would like.
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 oz
    Red Bell Pepper, large 1/2 pepper
    Carrot - Raw, chopped, 2 cup
    Cabbage, Napa, 2 cup
    Basil, raw 1/2 cup
    Cilantro, raw, 1/2 cup
    Rice 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 Tbsp
    Asian Chili Paste 1 Tsp
    Basil, raw chopped 2 Tbsp
    Cilantro, raw chopped 2 Tbsp
    Dried mint , 1 Tsp
    *Bell Plantation PB2, 3 Tbsp

Tips

To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce.


Directions

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.

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