Chicken and Vegetable Lettuce Spring Rolls
Set out all the components for this crunchy entrée for everyone to assemble (children enjoy choosing the foods they like best). Just pick up a roast chicken at the supermarket or grill extra the night before.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 216 |
| pro | 20 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 14 g |
| fibre | 3 g |
| chol | 62 mg |
| sodium | 470 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 12% |
| vit A | 121% |
| vit C | 117% |
| folate | 35% |
Suggested Recipes
-
2 cups (500 mL) shredded cooked chicken
1 sweet yellow pepper, thinly sliced
2 carrots, grated
5 radishes, julienned
2 green onions, sliced
1 cup (250 mL) bean sprouts
1/4 cup (50 mL) fresh coriander leaves
1 head boston lettuce, separated into leaves
2 tsp (10 mL) hoisin sauce
Dressing:
1/4 cup (50 mL) rice vinegar
1 tbsp (15 mL) toasted sesame seeds
1 tbsp (15 mL) fish sauce
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) sesame oil
1/4 tsp (1 mL) hot pepper sauce
Preparation:
Dressing: In small bowl, whisk together vinegar, sesame seeds, fish sauce, sugar, sesame oil and hot pepper sauce; set aside.
Arrange chicken, yellow pepper, carrots, radishes, onions, bean sprouts and coriander leaves on platter for each diner to assemble on lettuce leaf. Drizzle with dressing and hoisin sauce. Fold in or roll up lettuce.
Additional Information
-
Substitution: Use small cooked shrimp, cubed pork or herbed tofu instead of the chicken.
Tip: To julienne the radish, slice thinly, then stack slices and cut into thin strips.
Source
Canadian Living Magazine: August 2003
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