Chicken Egg Rolls with Red Cabbage, Mango and Lime |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE Jun 2012 Ingredients:
200 g (280 g raw) chicken breast |
45 g (1/4 cup) brown rice |
90 g (1 cup) shredded red cabbage |
150 g mango, peeled and diced |
2 tbsp chopped fresh green onions or basil |
2 tbsp fresh lime juice |
1 1/2 tbsp low-sodium soy sauce |
1 tsp sesame oil |
60 g (12 pc) egg roll wrappers |
Directions:
1. Cook brown rice according to package directions.
2. Heat a large stove top grill pan over medium-high and mist with olive oil cooking spray. Arrange chicken breast in pan and grill until cooked through., for 5 to 6 minutes per side. Remove from heat and set aside to cool
3. When chicken is cool enough to handle, slice into 2-inch pieces. Combine chicken, cabbage, mango, rice, cilantro, lime juice, soy sauce and sesame oil; mix well.
4. Using 12 rice spring roll wrappers, assemble rolls: in a wide shallow bowl filled with warm water, dip 1 rice wrapper for 5 seconds until paper is bendable. Do not soak longer, as paper will continue to softer after removed from water. Place rice wrapper on a flat surface and spoon filling across the center, dividing evenly. Fold both short corners in and over filling. Fold 1 long corner to center; roll towards remaining corner.
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