TULSA - Add a nice Asian flair to any brunch with these healthy tasty salad rolls. You can also substitute shrimp for the chicken if you would like.
Minutes to Prepare: 10
Minutes to Cook: 20
Number of Servings: 12
To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce.
- 4 chicken breasts, without bone and skin
- 8 medium scallions, raw
- 4 ounces Asian rice stick noodles
- 1/2 red bell pepper, large
- 2 cups raw carrot, chopped
- 2 cup Napa cabbage
- 1/2 cup basil, raw
- 1/2 cup cilantro, raw
- Rice paper -Serving is one sheet, 12 serving
Ginger lime sauce Ingredients:
- 1/2 cup soy sauce, low sodium
- 2 teaspoons Splenda brown sugar blend
- 1 tablespoon garlic
- 1 tablespoon ginger root
- 1 teaspoons Asian chili paste
- 2 tablespoons basil, raw and chopped
- 2 tablespoons cilantro, raw and chopped
- 1 teaspoon dried mint
- 3 tablespoons Bell Plantation PB2
Place rice noodles in a large pot of boiling water, stir. Cook until noodles are al dente, about 1 1/2 to 2 minutes. Drain and rinse noodles.
Cut chicken into small pieces. Place in a non-reactive salad bowl with noodles, green onions; carrots, cabbage red pepper, basil and cilantro. Toss to combine.
Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface.
Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think of diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.
For dipping sauce, whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings.
Serving size: 1 Roll
Number of servings: 12
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