Ingredients
18 to 20 spring roll wrappers (about 8-inch diameter each)
1 head Boston or bibb lettuce, leaves separated and largest leaves cut in 1/2
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
LIGHT & TANGY PEANUT SATAY SAUCE
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 agave syrup or raw honey
1 tsp fresh ginger, grated
2 drops chile sesame oil (available at Asian or specialty food stores)
VEGGIE VARIATION:
To make all-veggie spring rolls, up the amounts 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
Preparation
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 Sauce INSTRUCTIONS: Whisk all ingredients together in a medium bowl.
