Peanut-Chicken Spring Rolls
Prep: 20 minutes plus soaking • Serves: 4
1/2 cup canned Full Circle Market™ organic unsweetened coconut milk
2 teaspoons Full Circle Market™ organic less sodium soy sauce
3/4 teaspoon grated fresh ginger
1 medium carrot, cut into matchsticks
1/2 English cucumber, cut into matchsticks
1-1/2 cups shredded Market 32 boneless, skinless rotisserie chicken breast
1 cup thinly sliced red cabbage
1/2 cup sliced green onions
1 teaspoon PICS crushed red pepper flakes
8 spring roll wrappers
1.In small bowl, whisk peanut butter, coconut milk, soy sauce and ginger. Makes about 1 cup.
2.In large bowl, toss carrot, cucumber, chicken, cabbage, onions, crushed red pepper and 1/2 cup peanut butter mixture. Makes about 4 cups.
3.In pie plate or round cake pan, add warm water. Working with 1 wrapper at a time, soak wrapper in warm water 15 seconds or until flexible and transparent; place on work surface. Place 1/2 cup carrot mixture on bottom half of wrapper, leaving 1-inch border around edge of wrapper; fold sides of wrapper over filling, then roll tightly to enclose filling completely, being careful not to tear wrapper. Repeat with remaining wrappers and carrot mixture. Makes 8 spring rolls.
4.Serve spring rolls with remaining 1/2 cup peanut butter mixture.
Approximate nutritional values per serving (2 spring rolls, 2 tablespoons peanut butter mixture):
433 Calories, 25g Fat (6g Saturated), 48mg Cholesterol, 643mg Sodium,
28g Carbohydrates, 4g Fiber, 7g Sugars, 3g Added Sugars, 28g Protein