SARA'S SUMMER ROLLS

Sara's Summer Rolls image

"My daughter, Sara, saw Elmo make summer rolls on a Sesame Street DVD and wanted to try them. I tweaked this recipe a bit to suit her tastes. She assembled them-and loved them." -Beth McGee, Pinckney, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 1 dozen.

Number Of Ingredients 15

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Ingredients

1/2 pound boneless skinless chicken breast, finely chopped
1/4 cup water
1/4 cup light coconut milk
1/4 cup creamy peanut butter
3 tablespoons soy sauce
1 green onion, sliced
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1 teaspoon lime juice
2 cups bean sprouts
1 cup fresh sugar snap peas, trimmed and chopped
1/2 cup shredded carrot
2 ounces uncooked thick rice noodles
12 spring roll wrappers or rice papers (8 inches)
1/2 cup shredded red cabbage

Steps:

In a large skillet, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until chicken is no longer pink. Set aside., In a large saucepan, bring 8 cups water to a boil. Add the bean sprouts, peas and carrot; cover and boil for 3-4 minutes or just until tender. Drain and immediately place vegetables in ice water. Drain and pat dry. Cook rice noodles according to package directions; drain., Soak a spring roll wrapper in cool water for 30 seconds; place on a flat surface and pat dry. Place 1 heaping tablespoonful of chicken down the center of the wrapper; top with a scant 3 tablespoons vegetable mixture. Top with noodles and cabbage., Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a plate. Repeat. Cover with damp paper towels until serving. Cut summer rolls in half.

Nutrition Facts : Calories 127 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 283mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges