Lunch

Chicken Spring Rolls is for Lunch.

Chicken Spring Rolls takes 25 minutes to prepare.

Chicken Spring Rolls takes 10 minutes to cook.

Chicken Spring Rolls makes 12 servings.

The ingredients for Chicken Spring Rolls are:

12 Tapioca sheets
1 ? TB Sesame oil
3 green onions, finely chopped
? chicken breast (about 3 oz.) (sliced)
5 small mushrooms, finely chopped
? cup baby carrots, chopped
? cup raw cilantro
1 tsp. minced garlic
4 stalks bok choy chopped
1 tsp soy sauce

Here is how you make Chicken Spring Rolls:

Saute chicken breast until golden brown in sesame oil . Add green onions, carrots, mushrooms, cilantro and garlic. Cool and shred in food processer. Put back in frying pan . Add chopped bok choy and cook until bok choy turns dark green. Add soy sauce and mix. Cook over low heat about 2 minutes more. Set aside and cool.Dip each tapioca sheet in pan of warm water just until pliable. Leaving it in too long will make it too flimsy and difficult to work with. Lay it flat in a plate. Take a large serving spoonful of the chicken vegetable mixture and put it the center. Wrap it up in egg roll fashion. Put on a plate and serve with ginger sesame sauce , soy or duck sauce. Makes 12 rolls. Number of Servings: 12Recipe submitted by SparkPeople user LADONAB.

The nutritional information for Chicken Spring Rolls is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 44.8

• Total Fat: 1.9 g
• Cholesterol: 5.7 mg
• Sodium: 156.8 mg
• Total Carbs: 2.1 g
• Dietary Fiber: 0.5 g
• Protein: 3.3 g

Chicken Spring Rolls is Asian cuisine.

The dietary needs meet for Chicken Spring Rolls is Gluten Free