My 137th recipe with the Wednesday with Donna Hay group is Chicken and Mint Summer Rolls with Soy and Sesame Dipping Sauce, was chosen for the theme this week, Asian Flair, and is found in Donna Hay's book Fresh and Light on page 34 for the Summer Rolls and page 188 for the Dipping Sauce.
The ingredient list: rice paper, chicken, napa cabbage, fresh mint leaves, soy sauce, sesame oil, sugar, ginger, Chinese Rice Wine, toasted sesame seeds, and Chinese five spice powder.
Asian food is usually lunch fare here as Mark does not really care for the tastes of it. (Margaret has the same issues at her house with Bill, so we are kindred spirits in making ourselves Asian lunches quite often.) Usually I can pare down the recipes to make one serving for myself and that satisfies me when I have the craving for Asian food. Summer rolls are something I make a lot in the summer, well really, all year long, but they are especially nice in the summer when I don't want to heat up the oven or stove. As they are served cold, it's a lovely lunch on the hottest of days.
This recipe is fresh and cool and extremely friendly on the calorie counts...some cabbage, chicken, and herbs with a little sauce. I liked the mint in this (sometimes I am not that fond of mint in things) and would definitely recommend keeping it in there for flavor and a nice clean eating feel. This is a great way to use up some extra chicken if you have some on hand, you just shred it and add it into the roll. Definitely a repeat.
Wonder what the others made? You can find that by clicking here. Next week's theme is From the Sea. Join us and leave a link to your post at the website by clicking here, no commitment required.