Chicken and Vegetable Lettuce Spring Rolls
This recipe makes 4 servings
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 |
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.
Ingredients
- 2 cups shredded cooked chickens
- 1 sweet yellow pepper, thinly sliced
- 2 carrots, grated
- 5 radishes, julienned
- 2 green onions, sliced
- 1 cup bean sprouts
- 1/4 cup fresh coriander leaves
- 1 Boston leaf lettuce, separated into leaves
- 2 tsp hoisin sauce
- Dressing:
- 1/4 cup rice vinegar
- 1 tbsp toasted sesame seeds
- 1 tbsp fish sauce
- 2 tsp granulated sugar
- 2 tsp sesame oil
- 1/4 tsp 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
- Keywords : Appetizers; Kid-Friendly; Chicken; Lettuce; Carrots; Radishes;
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