Spring Rolls
Snack Crediting for Ages 3-5
Components
Meat/Meat Alternate, Grain, Vegetable
Ingredients
- 4 oz cooked chicken, thinly sliced
- 1 cup shredded carrots
- 1 cup cucumber diced
- 8 leaves Romaine or bibb lettuce
- 1 bunch mint or basil
- 2 cups brown rice noodles
- 8 rice paper wrappers
- 1/4 cup Hoison sauce
- 2 tbsp peanut butter or sun butter
Directions
- Warm water in a medium bowl. Dip 1 rice paper wrap for a few seconds. Lay flat on a clean, dry surface.
- Place a lettuce leaf on one half of wrapper. Layer with 1/4 cup noodles, 2 tbsp carrot, 2 tbsp cucumber, 1-2 herb leaves.
- On the second half of wrap, leaving 1-2" at top, add 1/2 oz of chicken.
- Gently roll wrapper around food starting from the lettuce side. Once wrap is halfway, fold the sides of the wrap and then continue rolling until you have a spring roll. Repeat 7 more times.
- In a small bowl, combine hoisin sauce and peanut butter. Microwave 10 seconds at a time, stir until peanut butter is fully mixed with sauce. Place 1 tablespoon of sauce with 1 spring roll on a plate per participant for a creditable snack, or serve alongside 1/4 cup fruit, 1 oz meat/meat alternate and 3/4 cup milk for a creditable lunch or supper.
One spring roll provides 1/2 oz eq grains, 1/2 oz meat/meat alternate and 1/4 cup vegetable.
