Nothing beats a good roll. I love rice wrappers but have to say, have not yet mastered the art of using them. I think I will use Maggie’s recipe below to try out the little versatile bundles of love again for this amazing Chicken and Apple Roll recipe. Not fried or even baked, these rolls are a great alternative to standard bread-stuffs. I love a little roll with basil, bean sprouts, carrots, shrimp and rice noodles!
Enjoy and for a link through to Maggie’s recipes, click on her bio below!
~A
Chicken and Apple Spring Rolls with Peanut Satay Sauce
I have a confession: I love peanut butter.
The fact is, natural peanut butter is great for you in moderation. Portion control and moderation were things that I had to learn when I began this journey, and nothing helped me more than knowing how many calories were in what I was eating! Unfortunately once I began looking at labels, I realized how high calorie most sauces were. A great way to avoid added sugars in your favorite sauce is to make it yourself, like this Peanut Satay Sauce for the spring rolls!
What you’ll need:
6 rice spring roll wrappers
2 medium heads of baby bok choy, chopped (250 grams)
2 large scallions, greens and bulb, chopped (50 grams)
8 ounces of pre-cooked or leftover chicken, chopped
1 cup bean sprouts (100 grams)
4 baby carrots, diced (50 grams)
1/2 small apple, diced (75 grams)
2 Tbsp gluten free reduced fat Tamari soy sauce
Peanut Satay Sauce
2 Tbsp natural, unsweetened peanut butter (I use Teddie brand)
4 Tbsp light unsweetened coconut milk
2 tsp gluten free low sodium Tamari soy sauce
2 tsp rice vinegar
2 tsp sweet chili sauce
2 tsp hoisin sauce
Saffron Rice
1 cup Jasmine rice
dash of salt, pepper to taste
6-8 strands of saffron
Add all the ingredients for the spring rolls into a large skillet and cook over medium heat, until the bok choy is wilted and the vegetables are transparent. In the meantime, put the ingredients for the peanut satay sauce in a small bowl, and microwave on high for approximately 20 seconds to melt the peanut butter and hoisin sauce. Stir well, and set aside.
In a medium sized sauce pan with a tightly fitting lid, add the rice, salt, pepper, and saffron with 1 1/2 cups of water, and bring to a boil. Cover tightly, and reduce to a very low simmer. Set your timer for 20 minutes and let the rice cook.
When the filling for the spring rolls is done, place in a bowl away from heat. Fill a plate or tray with hot water, and spray another plate with gluten free non-stick cooking spray. Taking one spring roll wrapper at a time, dip the wrapper in hot water for 5-10 seconds, and then lay out flat on the plate that has been sprayed with PAM. Fill with about 90 grams of filling, or approximately one half cup, and then wrap tightly like a burrito. Repeat 6 times until all the wrappers are evenly filled.
Thoroughly spray a non-stick pan with cooking spray and place the spring rolls in the pan, and warm over medium heat. Heat on each side for just a minute or two, enough to create a little crispiness but not burn the delicate spring rolls. Plate next to a 1/2 cup of the jasmine rice and about 1/3 of the peanut satay sauce in a sauce dish. Drizzle a little of the sauce over your spring rolls, and devour!!
I had the rice, the peanut sauce, and 2 of the spring rolls. The two spring rolls are 250 calories, the sauce (1/3 of that prepared) is 85 calories. The rice is also approximately 85 calories. The whole (massive) meal is 420 calories!! It only tastes like a cheat meal, when it’s in fact amazing for you. You’ve got veggies, fruit, chicken, complex carbohydrates, and of course, peanut butter. Enjoy!!
My name is Maggie Jasmin, and starting in January 2013, I dedicated myself to a new fitness journey, and have since lost 115 pounds. I move more, pick up heavy things, think intelligently about my food, and try to be the healthiest I can every day. This doesn't mean I gave up the foods I love – I just make them healthy! I blog and post recipes about my comfort food turned health food at 
You must be logged in to view comments.