Chicken and Vegetable Rice Paper Rolls
(Percentage of daily recommendation)
|Calorie||171 kcal||(8 %)|
|Protein||16.95 g||(17 %)|
|Fat||1.92 g||(2 %)|
|Carbohydrates||20.81 g||(14 %)|
|Sugar added||0 g||(0 %)|
|Roughage||2.52 g||(8 %)|
|Vitamin A||994.04 mg||(124,255 %)|
|Vitamin D||0.04 μg||(0 %)|
|Vitamin E||0.21 mg||(2 %)|
|Vitamin B₁||0.04 mg||(4 %)|
|Vitamin B₂||0.07 mg||(6 %)|
|Niacin||8.65 mg||(72 %)|
|Vitamin B₆||0.28 mg||(20 %)|
|Folate||13.72 μg||(5 %)|
|Pantothenic acid||0.47 mg||(8 %)|
|Biotin||0.28 μg||(1 %)|
|Vitamin B₁₂||0.15 μg||(5 %)|
|Vitamin C||17.03 mg||(18 %)|
|Potassium||182.78 mg||(5 %)|
|Calcium||59.85 mg||(6 %)|
|Magnesium||16.17 mg||(5 %)|
|Iron||2.97 mg||(20 %)|
|Iodine||0.15 μg||(0 %)|
|Zinc||0.49 mg||(6 %)|
|Saturated fatty acids||0.45 g|
Place the chicken breasts in a bamboo steamer and drizzle with a little soy sauce. In a saucepan bring 200 ml (approximately 1 cup)of water and the rice vinegar to a boil. Set the steamer over the saucepan, cover and steam the chicken until just cooked through, 8-10 minutes. Remove, let cool and cut into strips.
Rinse the celery, carrots and scallions. Remove the strings from the celery and peel the carrots. Cut the celery into sticks. Shred the carrots and cut the scallion in half or in thirds. Rinse the lettuce leaves, pat dry and pluck into small pieces.
Fill a shallow dish, slightly larger than the sheets of rice paper, with water. Spread a kitchen towel on the work surface. One at a time, place a sheet of rice paper into the water and let soak until softened, about 1 minute. Gently spread on the cloth and pat dry with a second cloth.
Divide the lettuce among the soft rice paper placing it in the center, top with the prepared vegetables and chicken. Drizzle with a little soy sauce. Fold the sides of each roll over the filling and roll up.
Cut the rolls into thirds or halves and serve to taste with a dip (such as peanut sauce).