Chicken and Vegetable Lettuce Spring Rolls

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2003

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 leaf
  • 1 Boston leaf lettuce separated into leaves
  • 2 teaspoons hoisin sauce
Dressing:
  • 1/4 cup rice vinegar
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon fish sauce
  • 2 teaspoons granulated sugar
  • 2 teaspoons sesame oil
  • 1/4 teaspoon hot pepper sauce

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 470 mg
  • Protein 20 g
  • Calories 216.0
  • Total fat 10 g
  • Cholesterol 62 mg
  • Saturated fat 2 g
  • Total carbohydrate 14 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 121.0
  • Vitamin C 117.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken and Vegetable Lettuce Spring Rolls

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