We have a chain restaurant in Denver that I’ve always avoided. They claim to have healthy fresh Asian food. I’ve seen people eat there rice bowls and noodle bowls, and I’m just not buying it. Those things have huge calorie counts and in my world don’t equate to healthy.
Well, then… I went there a few weeks back with a co-worker, and now I stand corrected. They have some beautiful salads (that you can customize to make healthier) and they had these amazing Summer Rolls that I couldn’t resist trying.
Rice paper wraps stuffed with cucumber, avocado, chicken breast, and veggies served with a sesame-ginger or peanut sauce. Yeah, I went with the sesame-ginger even though I KNOW the peanut had to be insanely delicious. I really try to avoid high-calorie dipping sauces and dressings as you know.
But… that doesn’t stop me from making a lighter version of the same recipe once I get home!
For a long time, PB2 has been my go-to when I need my peanut butter fix. I knew there had to be a way to make a peanut sauce using this magical powder, and there is!
This was also my first attempt ever using the rice paper wraps. They’re incredibly easy to use… and I can’t wait to get a little creative with these bad boys in upcoming months.
Summer Rolls with PB2 Peanut Sauce
Inspired by Tokyo Joe’s
For the Rolls
6 rice paper rounds
1 4 oz chicken breast, cooked and sliced
1 1/4 cups spinach
1/3 bell pepper (I used orange)
6 small basil leaves
For the Sauce
2 Tbsp. PB2
1/2 Tbsp. Soy sauce
1 1/2 Tbsp. Water
1/8 tsp. garlic powder
1/4 tsp. ground pepper
1/8 tsp. garlic chili sauce
1 tsp. brown sugar
1/8 tsp. sesame oil
1. Fill a large pie pan with hot water and add one rice paper round. Allow it to sit in the water until it softens, about 15-30 seconds.
Note: The texture of the rice paper is hard in the beginning and the ones I picked up had a pattern to them. How I knew they were ready to take them out of the water was that the pattern disappeared as the paper loosened up.
2. Once your rice paper is nice and moistened, move it to a plate and get ready to stuff it!
3. Add your spinach (around 5 leaves per roll), avocado, and basil (1 leaf.)
4. Next, add the chicken, cucumbers, and bell peppers.
4. To seal the wrap, first fold the right side over and then fold down the excess paper on the top and bottom.
5. Next, proceed to roll the wrap to the left, packing your veggies and chicken in slightly until it looks like this. Note: The paper will stick to itself to seal it.
6. Set the roll aside and repeat the process until you’ve made 6 rolls.
7. In a small bowl, whisk together all of the sauce ingredients.
8. Serve your rolls with the peanut sauce and enjoy!
Per 2 rolls + 1/3 sauce recipe serving:
CAL 218; CARB 9g; FAT 10g; PROT 12g; FIB 5g; WW Points Plus: 4