Chicken and Vegetable Rice Paper Rolls

Chicken-Vegetable-Rice-Paper-Rolls-Spry
Stuart Scott
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  • Yield: 6 servings

Ingredients

1quart water
1 2-inch piece fresh ginger, thinly sliced
12ounces chicken breast filets
4ounces bean thread noodles
1teaspoon sesame oil
1tablespoon lime juice
2tablespoons sweet chili sauce
24 x 8-inch rice paper rounds
48 large fresh mint leaves
48 fresh coriander (cilantro) sprigs
2 medium carrots, coarsely grated
2 medium red bell peppers, thinly sliced
2 medium yellow bell peppers, thinly sliced
4ounces snow peas, thinly sliced
Coconut Dipping Sauce
1teaspoon sesame oil
2cloves garlic, crushed
2 scallions, thinly sliced
2 finely grated fresh ginger
1 1/2cups light coconut milk
1 teaspoon fish sauce
2tablespoons lime juice
1tablespoon sweet chili sauce

Instructions

1 Place the water and ginger in medium saucepan; bring to a boil. Add chicken, reduce heat; simmer gently, uncovered, about 10 minutes or until chicken is cooked through. Remove from heat; stand 10 minutes. Remove chicken with slotted spoon; discard liquid. When cool, thinly slice chicken. Cover, refrigerate 1 hour.

2 Meanwhile, make coconut dipping sauce.

3 Place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain. Combine noodles in same bowl with oil, juice, and sauce.

4 Dip one rice paper round into bowl of warm water until soft; place on board covered with clean tea towel. Place 2 mint leaves and 2 coriander sprigs in center of rice paper; top with a little of the carrot, peppers, snow peas, noodles, and sliced chicken. Fold and roll to enclose filling. Repeat with remaining ingredients to make a total of 24 rolls. Serve rolls with coconut dipping sauce.

COCONUT DIPPING SAUCE

  1. Heat oil in small saucepan over medium heat, add garlic, onion, and ginger; cook, stirring, until fragrant.
  2. Add coconut milk; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until mixture is thickened slightly.
  3. Strain mixture through fine sieve into small bowl; discard solids.
  4. Stir in fish sauce, juice, and sweet chili sauce; cool.

Preparation plus Cook Time: 1 hour and 15 minutes (plus refrigeration)

Reprinted with permission from Delish Diabetes Cookbook © 2013 by Hearst Communications, Inc.

Nutritional Info *per serving

  • Calories 388
  • Fat 8.2 g
  • Saturated Fat 4.1 g
  • Cholesterol 36 mg
  • Sodium 345 mg
  • Carbohydrate 59.4 g
  • Fiber 3.4 g
  • Protein 19.3 g