Sesame Chicken and Wild Rice Spring Rolls
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Servings16
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Serving Size1 spring roll
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons hot sauce (Sriracha recommended)
- 1 pound cooked boneless, skinless chicken breasts, shredded
- 1 pound baby bok choy, chopped
- 1 cup cooked wild rice
- 2 cups cooked brown rice
- 2 avocados, chopped
- 16 spring roll wrappers
- ΒΌ cup olive oil
Directions
- Preheat oven to 475 degrees. In a large bowl, whisk together the sesame oil, soy sauce and hot sauce. Add the chicken and toss to coat. Pour out into a large skillet and cook on medium high heat, stirring often, for 5 minutes or until chicken is opaque. Remove from heat, add the bok choy and stir until bok choy has wilted. Add the rice and avocado, then stir again.
- Working in batches, set 4 of the spring roll wrappers onto a flat surface. Add equal amounts of the chicken and rice mixture (about 3 or 4 tablespoons) to the bottom center of each wrapper. Fold the end of the wrapper closest to you over the mixture, tucking in the left and right sides until fully wrapped. Place seam-side-down on a large baking sheet. Continue to do this for the remaining ingredients.
- Brush rolls with olive oil and bake for 5-10 minutes or until golden brown.
Nutrition Facts
- Calories 190
- Total Fat 19g
- Cholesterol 15mg
- Sodium 300mg
- Carbohydrates 18g
- Dietary Fiber 2g
- Protein 8g