Baked Rice Noodle Rolls

Baked Rice Noodle Rolls are a delightful and healthy twist on traditional Chinese dumplings, filled with fresh vegetables and lean protein. This dish offers a comforting, savory flavor while being light and nourishing.

Ingredients

• Rice Noodles - 150 grams
• Shredded Carrot - 50 grams
• Chopped Spinach - 50 grams
• Chopped Shiitake Mushrooms - 50 grams
• Cooked Chicken Breast, shredded - 100 grams
• Soy Sauce - 2 tablespoons
• Sesame Oil - 1 tablespoon
• Garlic, minced - 1 clove
• Ginger, grated - 1 teaspoon
• Green Onions, chopped - 2 stalks
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon
• Cooking Spray - for greasing

Steps

1. Preheat the oven to 180°C (350°F) and lightly grease a baking dish with cooking spray.
2. Soak the rice noodles in hot water for 15 minutes until softened, then drain and set aside.
3. In a large mixing bowl, combine the shredded carrot, chopped spinach, shiitake mushrooms, shredded chicken, soy sauce, sesame oil, minced garlic, grated ginger, chopped green onions, egg, salt, and black pepper.
4. Add the softened rice noodles to the vegetable and chicken mixture, gently folding until well combined.
5. Transfer the mixture into the prepared baking dish, spreading it evenly.
6. Bake in the preheated oven for 20 minutes, or until the top is golden brown and the rolls are heated through.
7. Remove from the oven and let cool for a few minutes before slicing into rolls.
8. Serve warm, garnished with additional green onions if desired.

Nutrition

• Calories: 380
• Protein: 25 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• High in protein from chicken, supporting muscle health.

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