Sara's Summer Rolls
Sara's Summer Rolls might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 9g of protein, 4g of fat, and a total of 145 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up coconut milk, soy sauce, gingerroot, and a few other things to make it today. It is perfect for The Fourth Of July. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
In a large skillet, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until chicken is no longer pink. Set aside.
In a large saucepan, bring 8 cups water to a boil.
Add the bean sprouts, peas and carrot; cover and boil for 3-4 minutes or just until tender.
Drain and immediately place vegetables in ice water.
Drain and pat dry. Cook rice noodles according to package directions; drain.
Soak a spring roll wrapper in cool water for 30 seconds; place on a flat surface and pat dry.
Place 1 heaping tablespoonful of chicken down the center of the wrapper; top with a scant 3 tablespoons vegetable mixture. Top with noodles and cabbage.
Fold both ends over filling; fold one long side over the filling, then roll up tightly.
Place seam side down on a plate. Repeat. Cover with damp paper towels until serving.
Cut summer rolls in half.