Sara's summer rolls

By dashy_65

Ingredients

• 1/2 pound boneless skinless chicken breast, finely chopped
• 1/4 cup water
• 1/4 cup light coconut milk
• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 1 green onion, sliced
• 1 tablespoon minced fresh gingerroot
• 1 garlic clove, minced
• 1 teaspoon lime juice
• 2 cups bean sprouts
• 1 cup fresh sugar snap peas, trimmed and chopped
• 1/2 cup shredded carrot
• 2 ounces uncooked thick rice noodles
• 12 spring roll wrappers or rice papers (8 inches)
• 1/2 cup shredded red cabbage

Details

Servings 1
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 1 dozen.

Nutrition Facts: 1 summer roll equals 127 calories, 4 g fat (1 g saturated fat), 10 mg cholesterol, 283 mg sodium, 16 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.