Vietnamese Chicken Salad Rolls with GInger Lime Dipping Sauce
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
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
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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.
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.