Description
These ground chicken summer rolls with basil and mint are served with a hoisin dipping sauce. They’re fresh and light with a wonderful combination of textures and flavors.
Yield: 4servings | Serving Size: 2rolls and 2 tablespoons dipping sauce)
Ingredients
olive oil spray
1small shallot, chopped
1pound93% lean ground chicken
3tablespoonssoy sauce or gluten-free Tamari
3tablespoonsfresh lime juice
1tablespoonsambal oelek, omit if you don’t like spice
1/4cupminced fresh mint leaves
2cupscabbage and carrot slaw mix, use purple and white cabbage for more color
88-inch round rice paper sheets
16fresh basil leaves
1/4cupHoisin sauce , mixed with 1/4 cup cold water
Instructions
- Heat a large skillet over high heat. When hot, spray with oil then add the ground chicken, and cook, breaking it up with a spatula 5 to 6 minutes until no longer pink.
- Add the shallots and cook 2 to 3 more minutes, to soften.
- Add the soy sauce sauce, lime juice and sambal oelek and cook 1 minute.
- Remove from heat and stir in the mint.
- 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 2 basil leaves on top third of sheet. Arrange 1/3 cup chicken mixture on bottom third of sheet topped with 1/4 cup slaw.
- Folding sides of sheet over filling and starting with filled side, roll up jelly-roll style. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).
- Repeat procedure with remaining sheets, basil, cabbage and chicken mixture.
- Mix water and hoisin together in a small bowl. Serve rolls with hoisin dipping sauce.
Last Step:
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Nutrition
Serving: 2rolls and 2 tablespoons dipping sauce), Calories: 299kcal, Carbohydrates: 30g, Protein: 23g, Fat: 16g, Saturated Fat: 4.5g, Cholesterol: 98mg, Sodium: 899.5mg, Fiber: 2g, Sugar: 6g
