May 9, 2024
Chicken & Vegetable Rice Paper Rolls
Ingredients
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 1/2 cup sweet chilli sauce
- 2 carrots
- 1 lebanese cucumber
- 330g cooked chicken
- 200g iceberg lettuce
- 20g mint
- 12 rice paper rolls
Directions
- To make the dipping sauce, combine lime juice, fish sauce and sweet chilli sauce in a small bowl and set aside. In a large bowl mix together carrot, cucumber, chicken, lettuce and half mint leaves.
- Fill a large round dish with warm water; place a sheet of rice paper in the water until it softens, about 1 minute. Gently remove from water; drain on a clean tea towel.
- Place a small amount of vegetable mixture in the centre of rice paper. Fold bottom half of the rice paper over the filling and then fold in the sides; roll over to enclose filling completely.
- Repeat with the remaining sheets of rice paper. Serve rolls with dipping sauce and remaining mint leaves.
Nutrition Facts - 1 Serving
- Calories: 248
- Protein: 20g
- Carbohydrate: 18g
- Fats: 9g
Ingredients 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
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In this bulletin we discuss Psyllium Husk - Super Food. . .