This recipe was inspired by Ellie Krieger’s Soft Asian Summer Rolls which I have tweaked to make it my own. 🙂 These are perfect as a lite, healthy appetizer your family will love.
2 oz cooked rice noodles
6 rice paper rounds
2 boneless skinless chicken breast halves ( about 5 oz each)
1/2 cup shredded carrot
3 Romain lettuce leaves cut in half leaving you with 6 equal halves
Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).
Butterfly the chicken breast and place on a baking sheet that has been greased with cooking spray. Sprinkle the chicken with Mrs. Dash Chicken Seasoning and a pinch of turmeric spice. Broil on high for about 7 min or until cooked through. Cool and Slice into strips.
Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.
Place lettuce leave on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 3 strips of chicken on top. Top with about 2 tablespoons carrots. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half on and serve, cut ends up.
- Nutrititional Analysis
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- Total Fat