Diabetes Recipe: Summer Chicken Spring Rolls
With little cooking needed, these rolls are a great addition to any summer menu.
Prep Time: 20 minutes
This Recipe Serves 4
1 cup cabbage, shredded
2 cups cooked chicken, shredded
1/2 cup cucumber, peeled, seeded and diced
1/4 cup cilantro chopped
1/2 cup shitake mushrooms, sliced thin
1 green onion, chopped
8 medium spring roll skins (about 8 5/8” diameter or 1/2 oz)
For dipping sauce:
2 tablespoons light soy sauce
3 tablespoons rice wine vinegar
2 tablespoons hot water
1 tablespoon olive oil
1 teaspoon ground ginger
- In a medium bowl combine cabbage, chicken, cucumbers, cilantro, mushrooms and green onion.
- In a small bowl, whisk together dipping sauce ingredients.
- Before using, soak spring roll skin in water for 10-15 seconds and shake off excess water. Place about 1/3 cup of chicken-vegetable mixture in the bottom of spring roll. Take the spring roll edge nearest to you and fold to cover the filling. Take the side edges and fold in tightly. Roll outward to seal. Repeat procedure for remaining spring rolls.
- Serve spring rolls with dipping sauce.
Dietitian Tip: You can make this dish gluten-free by using gluten-free soy sauce. You could also try these spring rolls with shrimp in place of chicken.
Choices/Exchanges:& 1 1/2 Starch, 3 Lean Protein, 1/2 Fat