SPRING ROLLS with CHILI and CILANTRO DIPPING SAUCE

Note: This is a recipe from Diabetic Connect. I don't eat these as they have chicken so I cannot recommend them one way or the other. They did have 4 stars, though, and I will say the nutritional facts look good.

• 
  

  3.5 oz egg noodles

  
  


• 
  

  2 tbsp olive oil

  
  


• 
  

  2 cloves garlic,crushed

  
  


• 
  

  2 boned and skinned chicken breasts

  
  


• 
  

  6-8 spring onions, finely sliced

  
  


• 
  

  1 large carrot, grated

  
  


• 
  

  4 oz bean sprouts

  
  


• 
  

  1 tsp dried chilli flakes

  
  


• 
  

  20 spring roll wrappers

  
  


• 
  

  2 eggs beaten

  
  


• 
  

  dipping sauce

  
  


• 
  

  2 tbsps honey

  
  


• 
  

  2 tbsp chilli sauce

  
  


• 
  

  2 tbsp chopped fresh cilantro

  
  

1. 
   

   cook noodles in a large saucepan of boiling water for 3-4mins. drain them well, then cut into 2 in lengths.

   
   


2. 
   

   heat 1 tsp oil in a frying pan. add garlic and fry gently for 1 min. add chicken strips and contd to fry for 3 mins until cooked. stir in spring onions, carrot, beansprouts, and chilli flakes and contd to cook for 1 min.

   
   


3. 
   

   preheat oven to 400F. brush spring roll wrappers on one side with a little beaten egg. spoon a little filling on to each wrapper and roll up. make sure filling is completely enclosed. brush each spring roll with a little oil and place on baking sheet. bake for 10-12mins or until golden.

   
   


4. 
   

   in small bowl, mix together all the ingredients for the dip. serve with spring rolls.

   
   


5. 
   

   makes 20. use filo pastry as substitute if spring roll wrappers unavail.

   
   

Servings

10

Calories

60

Protein

5g

Carbohydrates

5g

Fiber

1g

Fat

2g

Saturated fat

0

Sodium

17mg

from diabeticenjoyingfood.blogspot.ca