Show Subscription Form




Sara's Summer Rolls Recipe
Sara's Summer Rolls Recipe photo by Taste of Home

Sara's Summer Rolls Recipe

Publisher Photo
“My daughter, Sara, saw Elmo make summer rolls on a Sesame Street DVD and wanted to try them. I tweaked this recipe a bit to suit her tastes. She assembled them—and loved them.” —Beth McGee, Pinckney, Michigan
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 12 servings

Ingredients

  • 1/2 pound boneless skinless chicken breast, finely chopped
  • 1/4 cup water
  • 1/4 cup light coconut milk
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 1 green onion, sliced
  • 1 tablespoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1 teaspoon lime juice
  • 2 cups bean sprouts
  • 1 cup fresh sugar snap peas, trimmed and chopped
  • 1/2 cup shredded carrot
  • 2 ounces uncooked thick rice noodles
  • 12 spring roll wrappers or rice papers (8 inches)
  • 1/2 cup shredded red cabbage

Nutritional Facts

1 summer roll equals 127 calories, 4 g fat (1 g saturated fat), 10 mg cholesterol, 283 mg sodium, 16 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Directions

  1. In a large skillet, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until chicken is no longer pink. Set aside.
  2. In a large saucepan, bring 8 cups water to a boil. Add the bean sprouts, peas and carrot; cover and boil for 3-4 minutes or just until tender. Drain and immediately place vegetables in ice water. Drain and pat dry. Cook rice noodles according to package directions; drain.
  3. Soak a spring roll wrapper in cool water for 30 seconds; place on a flat surface and pat dry. Place 1 heaping tablespoonful of chicken down the center of the wrapper; top with a scant 3 tablespoons vegetable mixture. Top with noodles and cabbage.
  4. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a plate. Repeat. Cover with damp paper towels until serving. Cut summer rolls in half. Yield: 1 dozen.
Originally published as Sara's Summer Rolls in Taste of Home August/September 2010, p70

Nutritional Facts

1 summer roll equals 127 calories, 4 g fat (1 g saturated fat), 10 mg cholesterol, 283 mg sodium, 16 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Reviews for Sara's Summer Rolls

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 15, 2011

"Very pretty and super tasty! I used the ingredients listed and my guests loved them!!"

MY REVIEW
Reviewed Aug. 17, 2010

"I first tried spring rolls at a restaurant recently, and when I saw this recipe, I had to try it. Finding the ingredients was a challenge, but worth it! Flavor was terrific! I will have to perfect my wrapping technique, though. Made some substitutions. Used snap pea sprouts instead of bean sprouts (since store was out), and I used broccoli slaw (that had some carrot and red cabbage) instead of the sugar snap peas. Didn't want to buy a whole head of red cabbage, so I used more uncooked broccoli slaw instead of the red cabbage."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT