Summer rolls are a healthy alternative to the typically fried egg roll or spring roll served in Asian restaurants. For a vegan twist, replace the chicken with tofu.
Ingredients (choose organic when available):
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- ½ teaspoon freshly ground black pepper
- 1 teaspoon reduced-sodium soy sauce
- 1 teaspoon cornstarch
- 2 teaspoons sesame oil
- 5 cups mung bean sprouts
- 2 cups napa cabbage, chopped
- 1 cup carrots, grated
- 5 fresh shiitake mushrooms, sliced
- 2 scallions, sliced
- 3 teaspoons fresh ginger, minced
- 24 spring roll wrappers
Equipment and supplies:
- Measuring cups/spoons
- Knife
- Medium bowl
- Sauté pan
- Stove
- Pie plate
- Cutting board
- Damp paper towel
What to do:
- In a medium bowl, combine soy sauce with cornstarch and pepper and add chicken to marinate.
- In a wok or large non stick sauté pan, over medium heat, add sesame oil and then add bean sprouts, cabbage, carrots, mushrooms, scallions, and ginger and sauté, stirring occasionally, for 5 minutes.
- Add the marinated chicken and sauté, stirring occasionally, until cooked through, about 8 minutes. Set aside.
- Fill a pie plate with warm water.
- Immerse 1 spring roll wrapper in the water until pliable, about 15 seconds, then transfer to a cutting board.
- Place a heaping tablespoon of filling down the center of the wrapper.
- Fold the bottom of the wrapper over the filling, then fold both sides into the center, and roll the wrapper up tightly to form a spring roll.
- Transfer the spring roll to a plate and keep covered with a damp paper towel.
- Repeat with the remaining spring roll wrappers and filling.
Makes 8 Servings
Nutrition Facts per serving: 498 calories, 10.9 grams fat, 750 mg sodium, 69 grams carbs, 3.4 grams dietary fiber, 32 grams protein, high in Vitamins A and C, iron, calcium, niacin, thiamin and selenium.