BBQ Chicken Empanadas
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In The Refrigerated Meat Case
PREP TIME: 20min COOK TIME: 0min
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 0.5g||3%|
|Total Carbs 49g||15%|
|Dietary Fiber 2g||8%|
|Vitamin A 35%|
|Vitamin C 40%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 cupshredded carrots
1/2 English cucumber, peeled and julienned
1/2 red bell pepper, thinly julienned
2 tbsp.rice wine vinegar
1 tbsp.soy sauce
8 large rice paper wrappers
1 avocado, sliced
1/2 mango, thinly julienned
1/4 cupmint leaves
1/4 cupcilantro leaves
peanut dipping sauce, for serving
sweet chili dipping sauce, for serving
In a small bowl, toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce. Set aside
Lay the moistened rice paper on a flat surface. The wrapper should still feel somewhat stiff when you first start working with it. By the time you finish filling it, the wrapper will be soft. Place marinated vegetables, some mango, sliced avocado and 2 slices of chicken in the middle of each piece of rice paper. Top with mint and cilantro leaves. Fold the bottom of the rice paper over the chicken and vegetables, tucking in the vegetables snugly. Fold both sides in and continue rolling like a tiny burrito. Set each summer roll on a serving platter as you complete it
Slice the summer rolls in half and serve with peanut dipping sauce and/or sweet chili dipping sauce.
TIP: To keep your avocado from turning brown after slicing, drop the slices in a bowl of water with a little lemon juice added. The lemon juice will keep your avocado fresh and green. Banh trang rice papers are slightly thicker than other styles of rice papers. Dip these papers in warm water for 15 to 30 seconds to soften.
Summer Rolls With Dipping SauceAdd Your Comment