Yield: 4 portions

Ingredients:

Chicken:
1 pound boneless, skinless chicken breasts, cut into thin strips
1 Tablespoon red curry paste
1 ounce lemongrass, crushed and minced
1 Tablespoon garlic, peeled and minced

Vegetables:
1 medium carrot, peeled and julienne
1 red bell pepper, seeded and julienne
1 zucchini, slice thin
1 yellow squash, sliced thin
½ red onion, peeled and sliced thin

8 sheets rice paper (egg roll wrappers)

Chili Basil Yogurt Dressing:
1 cup nonfat plain yogurt
1 teaspoon chili powder
1 Tablespoon fresh basil, chopped
1 teaspoon paprika
1 teaspoon Worcestershire

Method:

1. Yogurt Dressing: In a mixing bowl, add all ingredients and stir until well-distributed.
2. Chicken: Roll chicken strips in curry paste, lemongrass and garlic until evenly coated. In separate nonstick pan, sear chicken and vegetables until fully cooked. When cooking vegetables, use a little water to create steam if necessary.
3. Spring Rolls: Submerge the rice paper sheets in warm water until semi-soft (approximately 1 minute to 1 minute 30 seconds.) Spread out on counter and fill with chicken and vegetables. Roll tightly and seal rolls. Sear the spring rolls in a nonstick pan until golden brown. Bake in the oven to make crispy. Serve with chili basil yogurt dressing. Enjoy.

Nutritional Value Per Portion —
Calories: 267 Protein: 41.9g Carbohydrates: 25.7g Fat: 3.9g