Spring rolls get a makeover!  Jamie and guest, Patricia Foster who is the Community Mainstream Program Coordinator for Coastline, prepare spring rolls loaded with fresh vegetables and FLAVOR in this episode.  Spring rolls are a great way to use leftover odds and ends you may have around the kitchen in an easy and healthful way.  Chicken is combined with crunchy napa cabbage and carrots to make a sumptuous and nutritious spring roll that is dipped into a creamy almond butter dipping sauce.  For dessert, the leftover spring roll wrappers are baked until crispy and topped with cinnamon, sugar, whipped cream, and fresh berries.  You’ll be asking for seconds when you try these easy and delicious recipes!


Apple & Chicken Spring Rolls with Easy Almond Dipping Sauce

Serves 6


For Rolls:

6 Rice paper wrappers

1 small chicken breast, cooked, cut into 6 strips

½ medium apple, cut into 12 strips

3 leaves of napa cabbage, thick stem/vein removed & sliced into ribbons

1 medium carrot, cut into matchsticks

2-3 tablespoons fresh cilantro leaves

Sesame seeds for garnishing

For Almond Dipping Sauce:

¼ cup creamy almond butter (can substitute peanut butter if preferred)

2 tablespoons warm water

Juice from 1 lime

½ tablespoon soy sauce

2 teaspoons sugar


Prepare the sauce.  In a small bowl whisk together almond butter and water until smooth, then whisk in lime juice, soy sauce, and sugar.  Set aside.

To prepare spring rolls, fill a large shallow bowl with water.  Working with 1 wrapper at a time dip the rice paper into the water and press gently to completely submerge it and let sit for 12-15 seconds.  Remove from water and lay on a clean, damp dish towel.  Halfway between the center and one edge of the wrapper, place one chicken strip, 2 apple strips, some carrot sticks, chopped cabbage, and a sprinkle of cilantro leaves (leaving about 2-3 inches on both sides of the wrapper.

Take the edge closest to the ingredients and cover them with the wrapper.  Roll over once and fold in sides of the wrapper.  Then continue rolling until sealed.  Sprinkle with sesame seeds if desired and set on serving platter.  Repeat with remaining 5 wrappers.  Serve with dipping sauce and enjoy.

Nutrition Facts: Serving size 1 spring roll with dipping sauce: 132 calories, 13g carbohydrate, 5g fat, 10g protein, 127mg sodium, 2g fiber

Source: http://naturalnoshing.wordpress.com/2011/08/20/spring-rolls/


Wonton Dessert Tostada

Serves 4


4 Spring roll wrappers

Cinnamon & sugar to taste

1 cup mixed berries, frozen thawed or fresh

Whipped cream (optional)



Preheat oven to 375 degrees.  Arrange wrappers onto a baking sheet in a single layer.  Sprinkle with cinnamon and sugar.  Bake in preheated oven for 4 minutes, until golden brown and crisp.  Serve with fresh berries and whipped cream.

Nutrition facts: Serving size 1 spring roll wrapper w/ berries & cream: 67 calories, 14g carbohydrate, 1g fat, 1g protein, 39mg sodium, 1g fiber