Ingredients
- 2 cucumbers
- 3 carrots
- 1 bag bean sprouts
- 1 bunch cilantro
- 2 chicken breasts
- 1 bag rice noodles
- 35-40 rice paper spring roll papers
- curry powder
- low-sodium soy sauce
- mirin
- fresh ginger
- red chile flakes
1. Marinate chicken breasts in 2 tablespoon of curry powder, 2-4 Tablespoons olive oil and 1/2 teaspoon chopped fresh ginger. Let marinate for about 1-2 hours. While chicken is marinating...
2. Chop carrots and cucumbers into thin slices, about 2 inches long.
3. Rinse cilantro, then separate leaves and discard the stems.
4. Rinse bean sprouts, set aside to drain.
Dipping Sauce:
5. Mix 3 tablespoons soy sauce, 3 tablespoons mirin, 1 teaspoon chopped ginger and 1/4 teaspoon chile flakes.
6. Once you are ready to start assembling the spring rolls, place the rice noodles in a large bowl of hot water. Do not boil, otherwise they will turn into mush. It takes about 10 minutes for the noodles to soften up. You don't need to remove them from the water while you are assembling the rolls, otherwise they will dry out.
7. Pour the contents of the marinade and the chicken in a saute pan over medium heat. After about 10 mins, remove from heat and chop the chicken into small 1/2 inch pieces. Return to pan and cook until done. Set aside to cool.
Roll Assembly:
8. Arrange all the ingredients so they are within reach. Take a large shallow dish and fill with hot water. Place one spring roll paper in the water. It only takes about 15 seconds for the paper to soften. You want the paper slightly stiff, but soft enough to work with. If this is your first time working with rice paper, be patient and don't worry if you have to start again - the rice paper is fragile and tears easily.
9. Arrange a small bunch of rice noodles, carrots, cucumbers, cilantro, bean sprouts and chicken in a line on the middle of the rice paper. Take the bottom of the rice paper near you and fold it over the ingredients. You should still have about 1/2 to a 1/3 of the rice paper left above. If not, remove some of the ingredients. Tuck the ends and roll up so it forms a roll. Ta-dah!
10. The rice paper dries quickly, so keep the rolls moist. They also stick together easily, so if you stack the rolls, separate them with saran paper.
To serve:
11. Cut each roll in half, dip in the dipping sauce, and enjoy!
Makes ~40 spring rolls:
~ 50 calories per roll
~ 56 mg sodium per roll
1 Tablespoon of dipping sauce:
~15 calories
~ 262 mg sodium
Makes ~40 spring rolls:
~ 50 calories per roll
~ 56 mg sodium per roll
1 Tablespoon of dipping sauce:
~15 calories
~ 262 mg sodium
