Sara's Summer Rolls Recipe
“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. YIELD:12 servings
- 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
- 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.
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.
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