Name: Chicken and Vegetable Spring Rolls
Prep time: 25 min
Total time: 25 min
Ingredients: 1 package (10 oz fully cooked chicken breast strips); 1/2 package (10 oz thin Asian rice noodles); 1 package (6 oz bagged salad lettuce, with carrots); 1 bunch cilantro leaves; 1 bunch mint leaves; 2 TBLS scallions (chopped); 1 package sliced mushrooms; 8 sheets (8 inch round dried rice paper (available in Asian section of supermarket))

Chicken and Vegetable Spring Rolls

Prep Time 25

Total Time 25

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Servings

Ingredients

1 package 10 oz fully cooked chicken breast strips
1/2 package 10 oz thin Asian rice noodles
1 package 6 oz bagged salad lettuce, with carrots
1 bunch cilantro leaves
1 bunch mint leaves
2 TBLS scallions chopped
1 package sliced mushrooms
8 sheets 8 inch round dried rice paper (available in Asian section of supermarket)

Instructions

Preparation

1 Prepare rice noodles according to package directions; drain and set aside. Working with one sheet of rice paper at a time, completely immerse a sheet of rice paper in hot water for a few seconds. 2 Remove from water; lay flat on work surface. On one half of rice paper, place small handful of lettuce and carrots, four slices of chicken, two or three cilantro leaves, two or three mint leaves, a pinch of scallion, four or five sliced mushrooms and a small wad of noodles. 3 Fold bottom half of the rice paper up over the filling; roll up the sides of the paper to close roll into a pocket.4 Serve on 8 small plates over additional lettuce leaves, with Spicy Tomato Chili Sauce (recipes follow).5 Spicy Tomato Chili Sauce: 1/2 cup bottled Asian chili-garlic sauce (or sweet and sour sauce), 1 cup ketchup, 2 TBLS white wine vinegar and 1 1/2 tsp Worchestershire sauce
Source: National Chicken Council

Category: Recipes

Diets: Meat