Summer Rolls with Crab and Mango

Ingredients:

• 2 1/2 tbsp. reduced-sodium soy sauce
• 1 tbsp. fresh lime juice
• 2 tsp. honey
• 1 tsp. chili-garlic paste
• 1/2 tsp. Asian (dark) sesame oil
• 8 (6-inch) round rice paper wrappers
• 4 large Boston lettuce leaves, each cut lengthwise in half
• 1 small mango, peeled, pitted, and cut lengthwise into strips
• 1 red bell pepper, cut into strips
• 2 cups bean sprouts
• 4 imitation crab sticks (6 oz.), each cut lengthwise in half
• 16 sprigs fresh cilantro

Makes 4 Servings (2 rolls and 1 1/2 tbsp. sauce per serving)

1. To make dipping sauce, whisk together soy sauce, lime juice, honey, chili paste, and sesame oil in a small bowl.
2. To assemble rolls, working one at a time, dip rice paper wrappers in a bowl or warm water; let stand jus until soft, about 30 seconds. Place on clean kitchen towel. Place 1 lettuce piece in center of each wrapper. Top lettuce with one eighth of mango, bell pepper, and bean sprouts. Top each with a piece of crab stick and 2 cilantro sprigs. Fold in sides and roll up to enclose filling. Press gently to seal. Cut each roll in half on diagonal. Serve with dipping sauce. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I don't eat Asian food often but when I make it at home, it's actually quite filling and tasty. The combination of crab, mango and vegetables is deliciously filling. Serve these as an appetizer and it will feel like a light lunch. When you handle the rice papers wrappers, always follow the directions. They can get sticky VERY fast and it can be challenging to wrap those around the filling. 

Chicken Chop Suey

Ingredients:

• 3 tbsp. arrowroot
• 2 tbsp. gluten-free reduced sodium tamari soy sauce
• 1 1/4 lbs. boneless, skinless chicken breasts
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 10 oz. white mushrooms, thinly sliced
• 4 large celery stalks with leaves, thinly sliced on the bias
• 1 cup slivered red onion (1 cup)
• 1 can (8 oz.) sliced water chestnuts, drained & rinsed
• 1/4 tsp. freshly ground black pepper
• 3 cups fresh mung bean sprouts (about 10 oz.)

Makes 4 Servings (scant 2 cups per serving)

1. In a cup, combine the arrowroot, tamari soy sauce, and 1 tablespoon water. Stir well and set aside.
2. Halve the chicken breasts lengthwise, then thinly slice crosswise.
3. In a large saucepan or Dutch oven, heat the oil over high heat until shimmering. Add the chicken and cooik, stirring, until just beginning to brown but still very pink, about 1 minute.
4. Reduce the to medium-high and add the mushrooms, celery, onion, water chestnuts, and pepper. Stir to combine, cover, and cook until the mushrooms have softened, about 5 minutes.
5. Sprinkle the bean sprouts over mixture. Re-Stir the arrowroot mixture, add to the pan, and stir to combine. Cook, uncovered, until the sauce thickens, 1-2 minutes. Divide the chop suey among 4 bowls and serve hot.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solution Cookbook. Chop suey is a classic American-Chinese restaurant dish that loosely translates to bits and pieces or a little of this, a little of that. Chop suey was reportedly popular in early 1900's America but may or may not have been invented in the USA and there even entire restaurants called "chop suey joints" that specialized in this dish. Asian food does quickly fill you up and this dish doe that. I didn't like it but I didn't dislike it. I did eat this dish but I wouldn't eat it again because the texture dud nothing for me.