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Summer Rolls with Peanut Dipping Sauce
Time: 25 minutes
Yields: 8 servings
Sauce
• 1/2 c fat-free reduced-sodium chicken broth
• 1/3c peanut butter
• 2 Tbsp reduced-sodium soy sauce
• 1 Tbsp freshly squeezed lime juice
• 1 Tbsp rice wine vinegar
• 1-2 tsp chile paste
Rolls
• 2 oz dry rice vermicelli (thin Asian rice-flour noodles)
• 8 round (8"-9"diameter) rice-paper sheets (aka spring roll wrappers) or lg lettuce leaves
• 1/2 c basil leaves
• 1 c julienned cucumber, with peel
• 1 c julienned carrots
• 1 c thinly sliced Grilled Ginger-Soy Chicken
• 1/2 c mint leaves
Directions:
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Combine sauce ingredients in small saucepan over medium-low heat. Cook, whisking until smooth, 2 to 3 minutes. Remove from heat and set aside. Cook rice vermicelli per package directions (cooked yield should be about 1 cup). Rinse with cold water and drain. Soak 1 rice-paper sheet in warm water 30 to 90 seconds or until soft. Carefully transfer to clean towel and blot dry. Place 3 or 4 basil leaves along bottom third of sheet (leaving 1/2" margin along edges). Layer 1/8 cup of the rice vermicelli on top of basil, followed by 1/8 of the cucumber, carrots, chicken, and mint leaves. Starting from the bottom, roll rice paper around the filling. Fold sides up and continue rolling until roll is sealed completely. Repeat with remaining sheets and filling. Cut each roll in half crosswise and serve with peanut sauce.
Nutrition Information (per serving):
Calories: 134
Total Fat: 7 g
Protein: 8 g
Carbohydrates: 11 g
Fiber: 2 g
Cholesterol: 10 mg
Sodium: 254 mg
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 ©2008 Rodale Inc. Prevention is Registered Trademark of Rodale Inc. Recipes Courtesy of Prevention.com. For more recipes, visit Prevention.com.
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