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The Healthy Living Magazine

Summer Chicken Spring Rolls

Per Serving

Summer Chicken Spring Rolls

Makes: 4 servings
Serving Size: 2 rolls and 2 Tbsp sauce
Calories 250
Fat 8 g
Saturated Fat 1.7 g
Trans Fat 0 g
Carbohydrate 26 g
Fiber 2 g
Sugars 2 g
Cholesterol 45 mg
Sodium 420 mg
Potassium 300 mg
Protein 18 g
Phosphorus 160 mg
Choices: Starch 1.5, Nonstarchy Vegetable 1, Lean Protein 2, Fat 0.5
  • Makes: 4 servings
  • Serving Size: 2 rolls and 2 Tbsp sauce
  • Preparation Time: 20 minutes

Ingredients

1 cup cabbage, shredded
1 1/2 cups cooked chicken, shredded
1/2 cup shredded carrots
1/2 cup cucumber, peeled, seeded, and diced
1/4 cup cilantro, chopped
1/2 cup shiitake mushrooms, sliced thin
1 green onion, chopped
Dipping Sauce
2 Tbsp. reduced-sodium soy sauce
3 Tbsp. rice wine vinegar
2 Tbsp. hot water
1 Tbsp. olive oil
1 tsp. ground ginger
8 med. spring roll wrappers (about 8 5/8-in diameter, or 1/2 oz)

Directions

  1. In a medium bowl, combine the cabbage, chicken, carrots, cucumber, cilantro, mushrooms, and onion.
  2. In a small bowl, whisk together all of the dipping sauce ingredients.
  3. Soak a spring roll wrapper in water for 10 to 15 seconds; shake off the excess water. Place about 1/4 cup of the cabbage mixture along the bottom portion of the wrapper. Lift the bottom edge of the wrapper (nearest the filling) and fold it to cover the filling. Fold the sides of the spring roll wrapper in tightly. Roll upward to seal. Repeat the procedure for the remaining spring rolls.
  4. Serve 2 spring rolls with 2 Tbsp of the dipping sauce.

Recipe adapted from The Diabetes Cookbook: 300 Recipes for Healthy Living Powered by the Diabetes Food Hub by Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough. Available fall 2018 from shopdiabetes.org, 800-232-6733, or bookstores nationwide.

 

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