SPRING ROLLS with CHILI and CILANTRO DIPPING SAUCE

Note: I got this recipe from Diabetic Connect four or five years ago. 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 chili sauce
2 tbsp chopped fresh cilantro

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

Heat 1 tsp oil in a frying pan. add garlic and fry gently for 1 minute. add chicken strips and continue to fry for 3 mins until cooked. 

Stir in spring onions, carrot, beansprouts, and chili flakes and continue to cook for 1 min.
Preheat oven to 400F. Brush spring roll wrappers on one side with a little beaten egg. Spoon a little filling onto each wrapper and roll up, making 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.

In small bowl, mix together all the ingredients for the dip. Serve with spring rolls.
May use filo pastry as substitute, if spring roll wrappers unavailable.

Yield: 20 rolls, 10 servings of 2 rolls

Nutritional Facts

Servings

10

Calories

60

Protein

5g

Carbohydrates

5g

Fiber

1g

Fat

2g

Saturated fat

0

Sodium

17mg

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