Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing appetizer. You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so they don't dry out.

Recipe by Cooking Light December 2002

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary test

Yield:
12 servings (serving size: 1 roll and about 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine first 3 ingredients in a small bowl, stirring until honey dissolves. Stir in peanuts.

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  • To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; sauté 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; chill.

  • Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1-inch border. Top lettuce with 1/4 cup chicken mixture, 3 cucumber strips, 3 bell pepper strips, and 3 mint leaves. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).

  • Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally. Serve rolls with sauce.

Nutrition Facts

176 calories; calories from fat 23%; fat 4.5g; saturated fat 0.7g; mono fat 1.8g; poly fat 1.3g; protein 11.9g; carbohydrates 22.9g; fiber 2g; cholesterol 22mg; iron 1.4mg; sodium 422mg; calcium 39mg.
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