Crunchy Peanut Spring Rolls

By kuca_murisa

Ingredients

• 2 Boneless Skinless Chicken Breasts
• 2 cups Fresh Shiitake Mushrooms
• 1 tbsp Margarine
• 2 tsp minced fresh gingerroot
• 2 cloves garlic, minced
• 1/2 tsp each salt and pepper
• 3/4 cup chopped Unsalted Peanuts
• 16 rice paper wrappers (8 1/2 in/21 cm diameter)
• 3 cups lightly packed Baby Spinach or Spring Mix
• 1 1/2 cups shredded carrots
• Plum sauce of your choice

Details

Servings 16

Preparation

Step 1

1. Slice the chicken crosswise into very thin strips. Slice mushroom caps and discard stems. In a nonstick skillet, melt margarine over high heat; cook chicken and mushrooms, stirring, until browned. Stir in ginger, garlic, salt and pepper. Reduce heat to medium; cook for 2 to 3 minutes or until chicken is no longer pink inside. Let cool and stir in peanuts.

2. Dip each rice paper wrapper into warm water for 20 seconds or until pliable. Lay flat on a clean, damp towel. Place a band of the chicken mixture in the centre of the upper two-thirds of each wrapper. Top with an even amount of greens and carrots.
Fold up bottom of wrapper over the filling; starting at one side, roll up tightly, leaving the remaining end open. Repeat with remaining ingredients.

Serve with plum sauce for dipping.

Per serving (1 roll): 111 cal, 4 g fat, 8 g pro,
12 g carb, 1 g fibre, 106 mg sodium.