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Gluten-Free

Umami Mushroom & Chicken Rolls 
with Bean Sprouts

Dried shiitake mushrooms add delicious savory flavor to this protein-rich roll with chicken.

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None
Darren Kemper

Find more lunch ideas here! 

Servings
2
Prep Time
20 min
Cook Time
5 min
Duration
25 min

Ingredients

  • 1 oz dried shiitake mushrooms
  • 4 8-inch rounds rice paper
  • 4 oz cooked boneless, skinless chicken breast, shredded
  • 1 cup bean sprouts
  • 2 cups shredded red cabbage
  • 8 fresh basil leaves

Preparation

  1. In a heat-proof bowl, add mushrooms and cover with boiling water. Let stand for 5 minutes. Using a slotted spoon, scoop out mushrooms and finely slice. Discard water.
  2. Cover a small tray with wax paper or parchment. Fill a large bowl with warm water. Dip 1 round rice paper in water until just softened and pliable, 8 to 10 seconds. Lay flat on a wooden cutting board. In a row in the center, place one-quarter each of chicken, mushrooms, bean sprouts, cabbage and basil, leaving a 2-inch border. Fold in sides, then roll forward tightly and lay on prepared tray. Repeat with remaining ingredients. Slice each roll in half before serving.

Nutrition Information

  • Serving Size 2 rolls
  • Calories 240
  • Carbohydrate Content 33 g
  • Cholesterol Content 48 mg
  • Fat Content 3 g
  • Fiber Content 4 g
  • Protein Content 24 g
  • Saturated Fat Content 1 g
  • Sodium Content 86 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g