Tag Archive | "shredded carrots"

How to Make Fried Springs Rolls with Rice Paper

How to Make Fried Springs Rolls with Rice Paper

...  you are like me, you probably cannot resist fried spring rolls. Who doesn’t love a little spring roll with plum sauce? You don’t need to order Chinese takeout to enjoy this crispy delight. Just follow this fried spring roll recipe and enjoy. This easy recipe uses very simple ingredients, but you can add meat or shrimp if you prefer. Ingredients Needed: 1 tablespoon vegetable oil 2 shredded carrots 1 ½ cups finely diced onion 2 cups chopped bean sprouts 8 rice papers 1 egg Vegetable oil for deep frying  This recipe makes 8 spring rolls. Directions: Heat the vegetable oil in a skillet over medium heat. Add the onions and carrots and sauté until tender. Add the chopped bean sprouts and keep cooking to desired tenderness. Once the mixture is cooked, remove it from heat and allow it cool slightly. Now, you need to get your rice papers ready by moistening them with ...

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Applebee’s Asian Chicken Salad Low Calories

Applebee’s Asian Chicken Salad Low Calories

...  taste like the original. Get ready for some big, meal-size salads. Ingredients Needed: 1 cup teriyaki marinade 4 chicken breast fillets Fat-Free Asian Dressing 2 cups water 1/2 cup granulated sugar 3 tablespoons dry pectin 1 tablespoon white vinegar 1/2 teaspoon soy sauce 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 8 cups chopped romaine lettuce 8 cups chopped iceberg lettuce 3 cups shredded red cabbage 3 cups shredded green cabbage 2 cups shredded carrots 1 cup chopped green onion 1 1/3 cups crispy chow mein noodle Directions: 1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours. 2. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill. 3. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done. 4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well. 5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles. 6. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad. 7. Place a 1/4 cup pile of shredded carrots in the center of each salad. Nutrition Facts: Serving size – 1 salad Total servings – 4 Fat (per ...

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