Lunch

Left-Over Chicken Spring Rolls is for Lunch.

Left-Over Chicken Spring Rolls takes several minutes to prepare.

Left-Over Chicken Spring Rolls takes several minutes to cook.

Left-Over Chicken Spring Rolls makes 1 servings.

The ingredients for Left-Over Chicken Spring Rolls are:

2 pieces of Rice paper (large)
3 oz Chicken breast, shredded
1 cup Tossed salad
1/2 cup cooked Rice stick noodles
French's Horseradish Mustard, to-taste

Here is how you make Left-Over Chicken Spring Rolls:

Assemble the ingredients. I used left-over chicken and tossed salad (Romaine lettuce, tomato and slices of fresh kohlrabi). Cook the rice stick noodles according to the package directions. Reserve the hot liquid that you drain off the noodles and use it to soften the rice paper. Once the rice paper is softened in the hot water, transfer it carefully to a cutting board. Layer the chicken, salad & noodles in the center of the rice paper. Squeeze a line of mustard down the length of the filling on the rice paper. Use as much or as little as you like. Fold one side of the rice paper over the filling. Then fold two sides of the rice paper up over the first fold in order to form an envelope. Carefully roll the rice paper (from the closed side) over the filling until the last remaining side of the paper is sealed around the first.Serving Size: 1Number of Servings: 1Recipe submitted by SparkPeople user CWS0105.

The nutritional information for Left-Over Chicken Spring Rolls is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 651.1

• Total Fat: 3.7 g
• Cholesterol: 48.8 mg
• Sodium: 1,667.9 mg
• Total Carbs: 122.0 g
• Dietary Fiber: 0.0 g
• Protein: 29.9 g