I love spring rolls, but can't stand deep fried foods - this recipe saves calories and fat by baking not frying spring rolls. My family of three eats these for a light dinner, however, they also make a great appetizer.
Category: not set
Cuisine: not set
8 ounces boneless skinless chicken breasts cooked and chopped finely
2 ounces bean thread noodles (rice noodles)
2 cups cabbage shredded
1/2 cup bean sprouts
1/2 cup carrot thinly julienned
1 garlic clove minced
1 tablespoon fresh ginger minced
1 tablespoon hoisin sauce
1 tablespoon fish sauce
1/2 teaspoon ground coriander
15 spring roll wrappers 8 inch diameter (approximately)
1 1/2 tablespoons rice wine vinegar
1/2-1 tablespoon Splenda granular
2 teaspoons soy sauce
1 teaspoon hot sesame oil
1/2 teaspoon chili-garlic sauce
1/4-1/2 teaspoon sesame seeds
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