Diy Chicken Papaya Spring Rolls
- 4 ounces thin rice noodles
- 1 head butter lettuce, broken into leaves
- 3 cups shredded rotisserie chicken
- 2 papayas, peeled, seeded, and thinly sliced
- About 1 cup fresh mint leaves
- 1/2 cup purchased spicy peanut sauce
- 1/2 cup chopped roasted salted peanuts
- 3 green onions, sliced into thin strips
- Lime wedges
- 12 large sheets rice paper*
- 1. Cook noodles according to package directions. Drain.
- 2. Arrange noodles and remaining ingredients on large platters and set out with a large bowl of boiling water so diners can dip their rice papers (about 1 minute to soften), then assemble their spring rolls.
- *Find at your grocery store's Asian foods aisle or an Asian market.
- Note: Nutritional analysis is per 3-roll serving.
- Nutritional Information (Amount per serving)
- Calories: 501
- Calories from fat: 31%
- Protein: 24g
- Fat: 17g
- Saturated fat: 3.1g
- Carbohydrate: 68g
- Fiber: 6.5g
- Sodium: 784mg
- Cholesterol: 32mg
- Sunset
- APRIL 2010
thin rice noodles, butter, shredded rotisserie chicken, papayas, mint leaves, peanut sauce, peanuts, green onions, wedges, rice
Taken from www.epicurious.com/recipes/member/views/diy-chicken-papaya-spring-rolls-52666141 (may not work)