Fresh spring rolls are deconstructed and reimagined as fresh summer bowls in this recipe from Clean Eating. Make an easy raspberry ginger sauce, then drizzle it over lean grilled chicken, glass noodles and crunchy veggies. Serve as a light lunch or dinner.
Unbundled Spring Rolls with Raspberry Ginger Sauce Ingredients Raspberry Ginger Sauce Directions Cook noodles according to package directions and drain. Heat grill pan to medium-high. Season chicken with paprika, salt and pepper. Grill until cooked through, 4–6 minutes per side. Set aside until cool enough to handle, then cut into 1-inch slices. Meanwhile, prepare raspberry ginger sauce: In a blender, purée all ingredients plus 1 tablespoon water to desired consistency. Divide noodles, chicken, cucumbers, avocado, cabbage, carrots and cilantro among bowls. Drizzle with sauce. Nutrition Information Serves: 6 | Serving Size: 1/6 of recipe Per serving: Calories: 428; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 14g; Cholesterol: 42mg; Sodium: 600mg; Carbohydrate: 44g; Dietary Fiber: 8g; Sugar: 12g; Protein: 19g Nutrition Bonus: Potassium: 416mg; Iron: 14%; Vitamin A: 154%; Vitamin C: 59%; Calcium: 8%