Tags

, , , ,

Happy almost New Year everyone!  Well, it’s been some time since I last posted and I apologize for the sporadic blogging lately.  Today’s recipe has come from multiple sources of inspiration.  One, I’m currently in California so spring rolls stay true to the region and multicultural cuisine.  Second, the upcoming new year celebrations call for delicious, new appetizers and finger foods.  Finally, it is that time of year again when people are starting to watch their waistline.  As usual, my recipe has a pumped up nutrition profile. 

So here they are, delicious and a definite must try.  I found the rice paper wraps at World Market.  They can be hard to find so I recommend checking the Asian section at grocery or specialty stores first.  If not there you may want to order online.

These delectable and beautiful rolls disappeared when I made them recently for my neighbors.  The dipping sauce is divine so don’t skip the simple steps required to make it.  Escape the mundane apps this year and brighten up any party with my fresh, crunchy and full of flavor spring rolls!

Tip: If using wheat free tamari soy sauce these appetizers are allergen friendly – gluten, wheat, dairy, egg and soy free!  Just remember the sauce has peanuts.

serve on a stunning white platter garnished with extra cucumber slices

makes 12 rolls

  •  12 – RICE PAPER WRAPPERS/SPRING ROLL WRAPPERS, 8 inch
    • 1 lb CHICKEN BREASTS, BONELESS, SKINLESS
    • 2 tbsp SOY SAUCE, LOWER SODIUM
    • 1 CUCUMBER W/PEEL, julienne cut
    • 3 large CARROTS, peeled, diced
    • 1 medium RED BELL PEPPER, small julienne cut
    • 1 cup CABBAGE, shredded
    • 1/2 cup BASIL, FRESH, (about 12 leaves)
    • 1 1/2 AVOCADOS, sliced
    • JUICE FROM 1 LEMON, FRESH
    • 1 oz RICE NOODLES/VERMICILLI NOODLES, DRY
PEANUT SAUCE:
  • 1/3 cup PEANUT BUTTER, NATURAL, creamy or chunky
  • 1/2 tsp SESAME OR OLIVE OIL
  • 1/4 cup SOY SAUCE, LOWER SODIUM
  • 3 tbsp HONEY
  • 1/4 cup WATER

Here’s your ingredient line up…..

1. Preheat oven to 375 degrees. Place chicken in a baking dish sprayed with cooking spray. Cover and bake 25-30 minutes or until cooked through. Remove from oven, cool and shred into bite sized pieces then toss with 2 T. soy sauce.

2. Place one bundle of noodles in a bowl, pour boiling water to cover. Let sit for 20 minutes and remove from water to cool.

3. Set up the assembly line with all filling ingredients. Slice avocado and place in fresh squeezed lemon juice to coat and keep from browning. Cut or tear basil into pieces or keep whole.

4. In a large shallow dish soak rice paper wrap in warm water for about 30 seconds just until limp.

 

Remove from water and place on a moist tea towel. Blot excess water carefully from the top of the wrap until sticky. In the middle of the wrapper layer avocado and chicken……

carrot, cucumber, red pepper and basil…..

cabbage and noodles (cut with scissors if needed)……

Gently fold the top over, sides in and roll jelly roll style and press lightly to seal closed….

Repeat process with remaining wraps and ingredients (you know it’s fun party food when you can see ingredients through the wrapper!)

5. Peanut Dipping Sauce (this makes the dish perfect – please don’t leave it out): In a small saucepan heat honey, 1/4 cup soy sauce, peanut butter, water (add more water if needed to thin) and oil over low heat whisking until incorporated and smooth. Let cool and serve on the side for dipping spring rolls (may use plain soy sauce to dip as well). Serving size is one roll with about 1-2 tsp dipping sauce.

NUTRITION INFO PER SERVING: 240 calories, 9g fat, 20mg cholesterol, 390mg sodium, 24g carb, 3g fiber, 7g sugar, 12g protein

Advertisements