Recipes

non-veg

Lettuce Spring Rolls

⏳ Prep Time: 15 minute

Lettuce Spring Rolls

Nutritional Overview

Calories


1562 kcal

Protein


115 gm

Carbs


181 gm

Fats


42 gm

Ingredients

Rice noodles: 180 gm

Fresh ginger, grated: 10 gm

Soy sauce: 30 gm

Japanese rice-wine vinegar: 30 gm

Honey: 30 gm

Carrot, shredded: 90 gm

Scallions, thinly sliced: 60 gm

Corn starch: 10 gm

Salt: 2 gm

Vegetable oil: 30 gm

Chicken breast, shredded: 240 gm

Chinese chilli oil: 30 gm

Garlic cloves: 2 pieces

Napa cabbage, julienned: 100 gm

Bean sprouts: 100 gm

Large lettuce leaves: 12 pieces

Peanuts, chopped, unsalted, dry-roasted: 10 gm

Method

Step 1

Boil litres of water.

Step 2

Place the noodles in a large bowl, pour the water over them and set them aside for minutes.

Step 3

Drain the noodles and cool them under cold water.

Step 4

Return gms of noodles to the bowl (set rest aside), and add gm ginger, gm soy sauce, gm vinegar, gm honey, gm carrot, and gm scallions; toss them to combine and set aside.

Step 5

Coarsely chop the remaining noodles; set aside.

Step 6

In a small bowl mix the cornstarch, salt, remaining soy sauce, honey vinegar, and tablespoons of water; set aside.

Step 7

Heat the vegetable oil in a wok or large skillet over medium-high heat.

Step 8

Stir fry the chicken breast and remaining scallions until the chicken breasts are well cooked; transfer to a large bowl.

Step 9

Add the chilli oil to the wok and stir fry the garlic and remaining ginger for minute.

Step 10

Add the cabbage, bean sprouts and remaining carrot and stir fry for minute.

Step 11

Add the cornstarch mixture and cook another minute, then add vegetable mixture to the bowl with chicken breasts.

Step 12

Now stir in the reserved chopped noodles.

Step 13

Spoon equal amounts of the chicken mixture onto each of the lettuce leaves and roll the sleeves up; divide into plates.

Step 14

Sprinkle the noodles with chopped peanuts and serve.

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