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Summer Chicken Spring Rolls
20 min prep time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make Summer Chicken Spring Rolls
With little cooking needed, these rolls are a great addition to any summer menu.
20 min prep time
4servings
2 rolls
Print Recipe >
Step-By-Step Instructions:
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In a medium bowl combine cabbage, chicken, carrots, cucumbers, cilantro, mushrooms and green onion.
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In a small bowl, whisk together the soy sauce, vinegar, hot water, olive oil, and ginger.
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Before using, soak spring roll skin in water for 10-15 seconds and shake off excess water. Place about 1/3 cup of chicken-vegetable mixture in the bottom of spring roll. Take the spring roll edge nearest to you and fold to cover the filling. Take the side edges and fold in tightly. Roll outward to seal. Repeat procedure for remaining spring rolls.
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Serve spring rolls with dipping sauce.
Nutrition facts
4 Servings
-
Serving Size
2 rolls
- Amount per serving Calories 230
- % Daily value*
-
Total Fat
6g
8%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 50mg 17%
- Sodium 430mg 19%
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Total Carbohydrate
25g
9%
- Dietary Fiber 1g 4%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 20g
- Potassium 380mg 8%
Ingredients
cabbage (shredded)
1 cup
cooked chicken (shredded)
1 1/2 cup
carrots (shredded)
1/2 cup
cucumber(s) (diced)
1/2 cup
fresh cilantro (chopped)
1/4 cup
shiitake mushrooms (thinly sliced)
1/2 cup
green onion (scallion) (chopped)
1 stalks
rice paper spring roll wrappers
8 whole
lower sodium soy sauce
2 tbsp
rice wine vinegar
3 tbsp
hot water
2 tbsp
olive oil
1 tbsp
ground ginger
1 tsp
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