CHICKEN & SHRIMP ROLLS WITH PEANUT SAUCE

Total Time: 60 minutes Servings: 20 - 1 roll 90 calories 13g of Carbohydrate3 g of protein

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 egg white

·      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)

·     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

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

1.     Whisk all emaining ingredients together in a medium bowl

By Jeanette Hurt, photo by Yvonne Duivenvoorden /cleaneatingmag.com