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Chicken Summer Rolls (Food Network Kitchens) Recipe

Chicken Summer Rolls (Food Network Kitchens) Recipe

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Chicken Summer Rolls (Food Network Kitchens)

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Ingredients:

Serving

1/4 cup rice vinegar , plus 1 to 2 tbsp
1 tbsp sugar, divided
2 cups shredded, cooked chicken (from a rotisserie
1 medium-large carrot, shredded (about 1 cup)
12 (8 1/2-inch) rice paper wrappers (see note )
1/3 english cucumber or 1 kirby cucumber, peeled, julienned , about 1 cup
4 scallions (white and green parts) finely chopped (about 1/2 cup)
1/2 cup fresh mint leaves , basil or cilantro
about 12 boston lettuce leaves
1/2 cup cooked brown or white rice
1/2 cup chunky peanut butter
2 tbsp soy sauce
3 tbsp water

Directions:

These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone - even adults - will love them.
Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until sugar dissolves. Add chicken and carrot, season with salt to taste, set aside.
Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep others covered with a barely damp cloth to prevent curling), immerse papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water. Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2-inch clear on edges. Place about 1/3 cup chicken and carrot mixture on the lettuce, top with 4 to 5 pieces cucumber, scallion, several mint leaves and about 1 heaping tablespoon of rice. Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut rolls in half and wrap in plastic wrap or place in an air-tight container.
In a separate bowl, whisk together the peanut butter with the remaining 1 to 2 tablespoon rice vinegar, 2 teaspoons sugar, 2 tablespoons soy sauce and water until smooth. Put sauce in sealed containers.
Tuck rolls and sauce into a lunch sack with a cold pack and send off to school.
Note: Edible rice papers are sold in Asian food aisle in supermarkets or Asian markets.
Time Saving Tip: Use leftover rice from Chinese takeout to make these quicker. Make them the night before or prep all ingredients including chicken and carrot mixture so in the morning you just need to roll.
Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	453.52 Kcal (1899 kJ)
Calories from fat	242.11 Kcal
		% Daily Value*
Total Fat	26.9g	41%
Cholesterol	33.91mg	11%
Sodium	857.46mg	36%
Potassium	637.79mg	14%
Total Carbs	34.53g	12%
Sugars	5.96g	24%
Dietary Fiber	4.92g	20%
Protein	20.14g	40%
Vitamin C	10.6mg	18%
Vitamin A	1.4mg	47%
Iron	135.8mg	754%
Calcium	91.7mg	9%

Amount Per 100 g
Calories	185.09 Kcal (775 kJ)
Calories from fat	98.81 Kcal
		% Daily Value*
Total Fat	10.98g	41%
Cholesterol	13.84mg	11%
Sodium	349.95mg	36%
Potassium	260.3mg	14%
Total Carbs	14.09g	12%
Sugars	2.43g	24%
Dietary Fiber	2.01g	20%
Protein	8.22g	40%
Vitamin C	4.3mg	18%
Vitamin A	0.6mg	47%
Iron	55.4mg	754%
Calcium	37.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.