Chicken & Shrimp Spring Rolls with Peanut Sauce

Our crisp and fresh spring rolls are a delight to munch on, because these rolls are extremely low in calories and fat, unlike their fried counterparts. CE's rolls are so packed with vegetables that they're almost like eating a salad in a wrap!

Photo: Yvonne Duivenvoorden

By Jeanette Hurt

Serves: 20
Hands-on time: 1 hour
Total time: 1 hour

INGREDIENTS:

• 18 to 20 spring roll wrappers (about 8-inch in diameter each)
• 1 head Boston or Bibb lettuce, leaves separated and largest leaves cut in half
• 1 leaf Napa cabbage, chopped thinly
• 1/2 cup cooked shrimp, shells and tails removed, diced
• 1/4 lb cooked skinless, boneless chicken breast, diced fine
• 1/2 cup broccoli, finely chopped or shredded
• 1/2 cup carrots, shredded
• 1/2 cup bean sprouts
• 4 green onions, chopped
• 1 avocado, sliced
• 1 egg white

INSTRUCTIONS:

1. Wet spring roll wrapper with warm water. (TIP: It is easy to do this with running water from the sink.)
2. Place wrapper on a hard surface. Place lettuce leaf on far left edge of wrapper.
3. Place 2 tsp cabbage (about 3 slices), 1 tsp shrimp, 1 tsp chicken, 1 tsp broccoli, 1 tsp carrots, 1 tsp bean sprouts and 1/4 tsp green onions into lettuce leaf. Top with 1 slice avocado.
4. Roll wrapper from left to right, folding in the top and the bottom sides of wrapper toward the middle. Just before the wrapper is completely wrapped, brush a little egg white on the end so that the wrapper neatly closes.
5. Complete Steps 1 to 4 for each wrapper. Serve with Light & Tangy Peanut Satay Sauce.

LIGHT & TANGY PEANUT SATAY SAUCE

INGREDIENTS:

• 1/4 cup freshly squeezed lime juice (about 1 lime)
• 1/8 cup creamy natural peanut butter, unsalted
• 2 tbsp fresh cilantro, minced finely
• 2 tbsp water
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced finely
• 2 tsp tomato paste
• 2 tsp low-sodium tamari soy sauce
• 2 tsp raw honey
• 1 tsp fresh ginger, grated
• 2 drops chile sesame oil (available at Asian or specialty food stores)

INSTRUCTIONS:

1. Whisk all ingredients together in a medium bowl.

Nutrients per spring roll (based on 20 servings): Calories: 90, Total Fat: 2 g, Sat. Fat: 0 g, Carbs: 13 g, Fiber: 1 g, Sugars: 0 g, Protein: 3 g, Sodium: 80 mg, Cholesterol: 15 mg

Nutrients per 2-tsp serving of sauce: Calories: 15, Total Fat: 1 g, Sat. Fat: 0 g, Carbs: 2 g, Fiber: 0 g, Sugars: 1 g, Protein: 0 g, Sodium: 25 mg, Cholesterol: 0 mg

Nutritional Bonus: In addition to their extremely creamy texture and delicious taste, avocados contain more than 20 vitamins and minerals. Plus, a single avocado is also high in the carotenoid lutein, which studies suggest may help keep your eyes functioning efficiently.

VEGGIE VARIATION:
To make all-veggie spring rolls, increase the amount of broccoli, bean sprouts and carrots to 3/4 cup, and use 2 avocados. When wrapping spring rolls, fill with 1 1/2 tsp broccoli, bean sprouts and carrots, and add 2 slices avocado
.