This fun recipe is adapted from Betty Crocker's Best of Healthy and Hearty Cooking and would be a simple project for kids to construct--and eat!
Chilled Spring Rolls
2 green onions 5 cups bean sprouts (10 ounces) 2 cups cooked and diced chicken breast 1 teaspoon sesame oil 10 leaf lettuce leaves 10 ready-to-eat spring roll skins (8 1/2 inches square) in produce section 1/3 cup chopped fresh cilantro Honey Sichuan Sauce -- (recipe follows) HONEY SICHUAN SAUCE 1/3 cup honey 1/3 cup chili puree--in ethnic section of market
Cut green onions into 2-inch pieces; cut pieces lengthwise into thin strips. Mix green onions and bean sprouts; divide mixture into 10 equal parts. Sprinkle chicken with sesame oil. Tear each lettuce leaf into 3-inch squares.
Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 part bean sprout mixture on lettuce; top with spoonful of chopped chicken and 1 1/2 teaspoons cilantro. Fold bottom corner of spring roll skin over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner generously with cold water; roll up to seal.
Repeat with remaining spring roll skins. (Cover filled spring rolls with plastic wrap to keep them from drying out.) Cover and refrigerate at least 2 hours but no longer than 8 hours. Cut in half if desired. Serve with Honey Sichuan Sauce.
HONEY SICHUAN SAUCE:
Mix ingredients.
Per serving: 285 Calories (kcal); 3g Total Fat; (10% calories from fat); 31g Protein; 32g Carbohydrate; 74mg Cholesterol; 1675mg Sodium
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