Orange Chicken Spring Rolls
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 68.6
- Total Fat: 2.1 g
- Cholesterol: 11.0 mg
- Sodium: 125.2 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.0 g
- Protein: 5.1 g
View full nutritional breakdown of Orange Chicken Spring Rolls calories by ingredient
Introduction
An easy sauce to go with these great low-cal sprng rolls: stir together honey, asian chili sauce and soy sauce (add each to taste and desired thickness) An easy sauce to go with these great low-cal sprng rolls: stir together honey, asian chili sauce and soy sauce (add each to taste and desired thickness)Number of Servings: 12
Ingredients
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* 1 small fresh red chili pepper, minced
* 3 cloves garlic, minced
* 2 teaspoons minced fresh ginger
* 1 tablespoon cooking wine
* 3 tablespoons orange juice
* 1 tablespoon low-sodium soy sauce
* 1/2 pound skinless chicken breast, sliced into thin strips
* 1 tablespoon canola oil
* 1 large apple, peeled, cored, and cut into thin strips
* 4 green onions, green part only, cut into short, thin slivers
* 1 small red bell pepper, seeded and cut into thin strips
* 1 tablespoon seasoned rice vinegar
* 1 1/2 teaspoons sesame oil
* 12 8-inch round dried rice-paper wrappers
* 1 cup cabbage, diced thinly
Directions
Makes 12 rolls. You can also use shrimp instead of chicken or add cabbage as a filler to create more rolls. I also use an asian chili sauce instead of the actual pepper. Also, you can put veggies and chicken in a food processor for a few seconds if you do not want to take the time to chop all of the vegetables up so thin.
1. Combine chili pepper, garlic, ginger, wine, orange juice, and soy sauce in a medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
2. In a small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
5. Coat the large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in lettuce leaf, with Sweet and Sour Chili Sauce.
Number of Servings: 12
Recipe submitted by SparkPeople user FIREWATER427.
1. Combine chili pepper, garlic, ginger, wine, orange juice, and soy sauce in a medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
2. In a small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
5. Coat the large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in lettuce leaf, with Sweet and Sour Chili Sauce.
Number of Servings: 12
Recipe submitted by SparkPeople user FIREWATER427.
