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Chinese Chicken Spring Rolls

Servings: 18
Prep time:
Cook time:
Total: 55 minutes

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon dark sesame oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons grated peeled fresh ginger
  • 1 pound boneless chicken breasts, all fat removed
  • vegetable cooking spray
  • ½ teaspoon chili oil
  • 1 large head of Boston or butter lettuce, or enough to get 18 to 20 large leaves
  • ½ cup cilantro leaves
  • 1 cucumber, peeled, seeded and chopped
  • 5 ounces canned water chestnuts, drained and chopped
  • 1 teaspoon chili and garlic sauce
  • 2 teaspoons hoisin sauce
  • salt and pepper, to taste

Directions

  1. Mix the soy sauce, oil, vinegar and ginger in a bowl. Cut the chicken into bite size pieces. Toss in the soy sauce marinade and set aside for 30 minutes.
  2. Coat a non-stick pan with cooking spray. Add the chili oil and heat the pan. Drain the marinade and add the chicken. Stir-fry until cooked through and browned. Place in a bowl and cool.
  3. Stir in the cilantro, cucumber, and water chestnuts, along with the chili and garlic sauce, and hoisin sauce. Toss and set aside.
  4. Place a scant 1/4 cup of the chicken mixture on a lettuce leaf. Roll up, turning in the ends. Repeat until all rolls are formed.

Nutrition Information

 

Per 2-roll serving:81 calories (18% calories from fat), 13 g protein, 2 g total fat (0.3 g saturated fat), 4 g carbohydrates, 1 g dietary fiber, 29 mg cholesterol, 236 mg potassium, 190 mg sodium
Diabetic exchanges:1 1/2 very lean protein, 1/2 carbohydrate (1 vegetable)

 

 

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