Low Calorie Spring Rolls

Ingredients

• 300 g Chicken (finely chopped or minced)
• 1 Capsicum (bell pepper, finely julienned)
• 1 Carrot (finely julienned)
• 0.5 cup Cabbage (shredded)
• 0.5 tsp Salt
• 1 tsp Black pepper
• 1 tsp Red chilli powder
• 1 tbsp Soya sauce
• 0.5 tbsp Chilli sauce
• 1 tbsp Mayonnaise
• 8 Rice paper (sheets)

Steps

1. 1

   Prepare the filling by sautéing the 300g of chicken in a pan until cooked through and slightly browned.

2. 2

   Add the julienned capsicum, carrot, and shredded cabbage to the pan with the chicken.

3. 3

   Season the mixture with 1/2 tsp salt, 1 tsp black pepper, and 1 tsp red chilli powder.

4. 4

   Stir in 1 tbsp soya sauce, 1/2 tbsp chilli sauce, and 1 tbsp mayonnaise. Mix well until the vegetables are slightly softened but still have a bite.

5. 5

   Prepare the rice paper by dipping a sheet into warm water for a few seconds until it becomes pliable.

6. 6

   Place the softened rice paper on a clean surface. Add a portion of the chicken and vegetable filling to the center.

7. 7

   Fold the sides of the rice paper inward and roll tightly to seal the filling inside.

8. 8

   Repeat the process for the remaining sheets and filling. The rolls can be eaten fresh or lightly pan-seared for a slightly crispy exterior.

Notes

Rice paper can be very sticky; ensure you don't over-soak them in water. If pan-frying, use a non-stick pan with minimal oil to keep the calorie count low.

Nutrition per serving

• appetizer
• snack
• low-calorie
• healthy
• chicken
• spring rolls
• no-bake