Low Fat Low Carb Thai Style Chicken Spring Rolls

Makes 2 dozen appetizers

1 pound ground chicken breast
2 teaspoons minced or finely grated fresh ginger
3 cloves garlic, minced
3 cups packaged coleslaw mix (shredded cabbage and carrots)
1/4 cup plus 2 tablespoons Thai peanut sauce
1/3 cup cold water
2 tablespoons cornstarch
6 8 1/2-inch round dried rice spring roll wrappers *
2 tablespoons low-sodium soy sauce
1/4 cup plus 2 tablespoons chopped cilantro

Heat a large nonstick skillet or wok over medium-high heat until hot.
Add chicken, ginger, and garlic; stir-fry 3 minutes.
Add coleslaw mix and 1/4 cup of the peanut sauce; stir-fry until chicken
is cooked through, about 3 minutes longer.
Combine water and cornstarch, mixing until smooth. Add to skillet; cook
1 minute or until mixture thickens.
Remove from heat; stir in 1/4 cup of the cilantro. Cool to room
temperature.
Mixture may be refrigerated up to 1 day. (Rolls can be assembled while
the mixture is still cold.)
Fill a shallow bowl with very hot tap water. Slip each spring roll
wrapper into the hot water; let stand until softened, about 30 seconds.
Drain and transfer to a sheet of waxed paper. Spoon a rounded 1/3 cupful
of chicken mixture near bottom of wrapper,
leaving a 1-inch border. Starting at border, roll up wrapper as tightly
as possible; transfer to a carving board.
Repeat with remaining wrappers and filling.
Cut ends diagonally off of each roll; cut each roll diagonally into four
pieces (about 2 inches each); arrange on serving platter.
Combine remaining 2 tablespoons peanut sauce and soy sauce in a small
serving bowl; set in center of platter.
Sprinkle remaining 2 tablespoons cilantro over spring rolls and dipping
sauce. (Appetizers may be covered and
chilled up to 2 hours before serving and may stand another 2 hours at
room temperature without becoming dry.)

* Look for spring roll wrappers in the refrigerator section of your
supermarket or an Asian market.

Per appetizer:

Calories 39 (12% from fat), Fat 1 g (0 g saturated), Protein 5 g,
Carbohydrate 6 g, Fiber 1 g,
Cholesterol 11 mg, Iron 0 mg, Sodium 183 mg, Calcium 9 mg


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