Roast Chicken Rice Paper Rolls
Rating:  (12 ratings made)
| Heart-friendly Recipe | X |
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This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Quick and Easy Recipe | X |
|---|
|
This recipe requires 30 minutes or less for complete preparation.
|
| Dairy-Free Recipe | X |
|---|
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This recipe contains no milk or milk products, no casein or whey.
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Serves: 16 person(s)
Preparation Time: 20 mins
Cooking Time: 0 mins
Delicious fresh appetiser or party food for any occasion.
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Ingredients:
1 roast chicken
16 16.5cm square rice paper sheets
2 Lebanese cucumbers, sliced lengthways into 16 parts of equal size
4 green onions, sliced thinly lengthways
1 punnet snowpea sprouts
1 Tbsp plum sauce
1/4 cup hoisin sauce
Directions:Remove skin and meat from chicken. Slice thinly.
Place one sheet of rice paper in medium bowl of warm water until softened slightly. Remove, place on a board and pat dry with absorbent paper.
Place some of the chicken, cucumber, onion, snowpea sprouts and 1 teaspoon of the combined sauces in centre of sheet.
Fold bottom half of the rice paper up and fold sides in. Roll over to enclose filling, allowing sprouts to come slightly above the edge.
Repeat with remaining rice paper sheets and remaining ingredients. Serve immediately.
Author:
Fresh Finesse
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