Thai Chicken Salad in Egg Roll Wrapper Bowls

NAKANO was a proud sponsor of the 2008 Cooking Light Ultimate Reader Recipe contest. Enjoy this winning reader recipe from the contest. As seen in the January/February 2009 issue of Cooking Light Magazine.


8 (6 x 6–inch) egg roll wrappers 
Cooking spray

1/4 cup NAKANO Original Seasoned Rice Vinegar
1 Tbsp. canola oil
1 Tbsp. low sodium soy sauce
1/2 tsp. grated peeled fresh ginger
1/8 tsp. salt
1/8 tsp. ground black pepper
1 garlic clove, minced
2 Tbsp. reduced fat peanut butter
1 tsp. honey

1 cup frozen shelled edamame (green soybeans)
2 cups chopped cooked chicken breast
3 cups chopped red leaf lettuce
1 cup cooked long grain brown rice
1 cup finely shredded red cabbage
1/2 yellow bell pepper, cut into 1⁄4 inch–wide strips
1/4 cup diagonally sliced green onions
1/4 cup chopped unsalted peanuts


Preheat oven to 350°.

To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat procedure with remaining 4 wrappers. Bake at 350° for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on a wire rack.

To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small
bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk.

To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, tossing gently to coat.

Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 11⁄2 teaspoons peanuts. Serve immediately. 

Makes 8 servings (serving size: 1 filled salad bowl).

© 2009 Cooking Light Magazine. All Rights Reserved.

See more winning recipes by clicking on the links below:
Caribbean Shrimp Salad with 
Lime Vinaigrette

Asian Crunch Salad


Per serving: 277 calories, 8.2g fat (sat 1.2g, mono 2.7g, poly 1.8g), 18.6g protein, 32.3g carb, 2.8g fiber, 33mg chol, 2.4mg iron, 493mg sodium, 45mg calcium

Thai Chicken Salad in Egg Roll Wrapper Bowls
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