Sara’s Summer Rolls

Name: Sara's Summer Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 dozen.
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

“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

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

Directions

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.
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.
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.
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.

Nutrition Facts

1 each: 127 calories, 4g fat (1g saturated fat), 10mg cholesterol, 283mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Originally published as Sara's Summer Rolls in Taste of Home August/September 2010

Reviews

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cherylpulver

Jan 15, 2011

Very pretty and super tasty! I used the ingredients listed and my guests loved them!!
Laura.Farnell

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.