This recipe from our resident Registered Dietitian, Kristen Ludwig, is sure to please your taste buds!
Spring rolls are a great way to use leftover cooked chicken, beef or shrimp and veggies/herbs you need to clear out of the refrigerator. It can be an appetizer for the Superbowl coming up or served as a full meal!
- 1 lb cooked chicken (can be rotisserie chicken or any leftover chicken). Feel free to substitute other protein.
- 8 rice paper wraps
- Fresh mint
- Fresh cilantro
- Shredded carrot
- Bean sprouts
- Cucumber, julienned
- Romaine lettuce, leaves cut in half
- Sweet chili sauce, for dipping
Prepare all ingredients before assembling the spring rolls. Shred or cut chicken, meat or shrimp into long pieces. Have a large, clean cutting board available to make spring rolls on. Fill a bowl with warm water. Plunge dry rice paper sheet into the water for about 10-15 seconds to soften. Carefully remove sheet and place flat on a cutting board. Put a romaine leaf then a slice of cucumber towards the back of the rice paper. Add chicken, bean sprouts, carrot, mint and cilantro. Roll up as pictured above. Dip in sweet chili sauce and enjoy!
**Make sure to keep checking back for more delicious and healthy recipes every week!
Have questions about your nutrition? E-mail Kristen at firstname.lastname@example.org