Chicken & Cabbage Spring Rolls

 

These tasty little treats are low in calories and are easy to make.  The kids didn't like the feel of the spring roll paper but loved the filling.  I loved it all.  Logging at at just 62 calories for a 1/2 c. of filling and one spring roll wrap it makes a satisfying lunch.  Here is the recipe if you would like to give it a try.  (Remember, you can just enjoy the filling as a stir fry kind of meal.) 

Chicken Marinade

2 medium sized chicken breasts, cubed into small pieces (weight after cooking the meat is 9.5 oz)

1 tsp. cornstarch

1 tsp. soy sauce

1/2 tsp. salt

1/8 tsp. pepper

Veggie Ingredients

1 bag Dole classic coleslaw

1/4 c. chopped onion

1 medium red pepper

4 tsp. cornstarch

4 tsp. cold water

2 cloves garlic, finely chopped

1 Tbsp. soy sauce

3/4 C. chicken broth

Spring Roll Wrappers

Mix ingredients for chicken marinade with the chicken and set aside.  

Cut onion and pepper in small bite sized pieces. 

In a separate bowl mix 4 tsp. cornstarch and water. 

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled into wok.  Add 1/4c. of chicken broth along with chicken.  Cook until chicken is tender and white all the way through.  Remove chicken from the wok.  Add onions, peppers, garlic and 1Tbsp. soy sauce back into the wok.  Stir-fry for about 2 minutes and then add the cabbage.  Stir-fry for an additional 2 minutes.  Add the chicken and remaining broth into the veggies, heating to boil.  Stir in cornstarch/water mixture and cook until thickened, about 10 seconds. 

Take one spring roll wrapper and place under water for 10-15 sec, just until softened and can fold without breaking.  Place wrapper on plate and spoon 1/2 c. of hot stir-fry into wrap.  Wrap as you would a burrito or taco to hold together.

*Adapted from Betty Crocker's Chinese Cookbook...Recipes by Leeann Chin