Take-away Thai Rolls

Don't let the hustle and bustle of the school/work day keep you from having a nutritious (and Yummy!) lunch. Wrap-up these delicious Thai Rolls for a healthy and portable option on the run. Make a batch on Sunday and store in the refrigerator for a low stress, pre-made, healthy lunch all week long. With so many different taste-bud tempting combos, it's hard to decide where to start!

Based on recipe by Chef Meg of Sparkpeople.com

Ingredients

3 sheets of rice paper

Basil Sauce

1 Tbsp fat-free mayonnaise (or non-fat yogurt)

1 Tbsp prepared pesto

1/2 Dijion Mustard

Thai Sauce

1 Tbsp fat-free mayonnaise (or non-fat yogurt)

1 Tbsp Thai sauce

Filling

1 cup carrots, shredded

1 cup broccoli slaw or chopped broccoli

2 bell peppers, sliced

1 cup mushrooms, sliced

or any of your favorite fresh veggies

Protein: select one, (Nutritional info is based on chicken)

6 oz chicken breast, sliced

6 oz turkey, sliced

6 oz cheese (mozzarella or string

6 oz tuna, salmon, or halibut

6 oz Tofu

Directions

Make the sauce of your choice by combining the ingredients in the small bowl. Like one sauce better? No problem, just double the recipe for that sauce instead of using both.

Place the rice papers one at a time in a flat dish filled with hot water. Immerse for 5 seconds. Remove from the water and lay flat on a clean kitchen towel (smooth side down). Be careful not to leave the papers in too long or you'll have a gooey mess.

Spread the desired sauce (or sauces) on the rice paper then fill with 1/3 of the veggies and protein. Fold up the bottom of the paper over the filling, then fold in each side. Slowly wrap from the bottom up into an egg-roll shape. Repeat until all three rice papers have been filled. Slice each roll in half and Serve!

Feel free to use your favorite dipping sauce- I love a Spicy Peanut or Sweet Chili sauce (store bought).

Need help with the wrapping? Check out this instructional video: How to wrap a Spring Roll

Nutritional Info:

makes 6 rolls/ 1 roll per serving

Amount Per Serving

Calories: 110.2

Total Fat: 3.9 g

Cholesterol: 18.0 mg

Sodium: 126.0 mg

Total Carbs: 9.7 g

Dietary Fiber: 2.0 g

Protein: 9.1 g

References

Recipe and Photo credit: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=770785