Edamame Soup with Feta Croutons and Shrimp or Chicken Summer Rolls with Honey-Lime Dipping Sauce

This was a great tasting dinner. The soup was so simple, but very flavorful and the spring rolls were so much fun to make and eat. I made some of the spring rolls with chicken and some with shrimp (that was precooked). If you are looking for a fun, summery dinner, this is it! Hurry, time is running out!


Edamame Soup with Feta Croutons from BH&G Magazine

3/4 cup chopped sweet onion

4 tsp canola oil

2 medium carrots, thinly sliced

2 garlic cloves, minced

2 14-oz cans chicken or vegetable broth

1 12-oz pkg. frozen shelled edamame

1 1/2 tsp snipped fresh thyme

1 egg white

1 Tbsp water

1/2 cup panko crumbs

4 oz. reduced fat feta cheese, cut into 3/4-inch cubes

1. In a saucepan, cook onion in 2 tsps of hot oil over medium heat or until tender, stirring occasionally. Add carrots and garlic; cook and stir 1 minute more. Add broth and edamame. Bring to boiling;reduce heat. Simmer, uncovered, for 5 minutes, or until edamame and carrots are tender. stir in thyme.

2. Meanwhile, in a small bowl, beat egg white and water with a fork until frothy. Place panko crumbs in another small bowl. Dip feta cubes, one at a time, into egg white to coat. Allow excess egg white to drop off; coat feta cubes with panko crumbs. In a large skillet, heat remaining 2 tsps oil over medium-high heat. Add feta cubes. Cook 2-3 minutes or until browned but not softened,

turning carefully to brown all sides of cubes. Drain on paper towels.

3. Ladle soup into bowls. Top with feta croutons, and if desired, additional thyme.

Chicken Summer Rolls with Honey-Lime Dipping Sauce from Health Magazine

For the dipping sauce:

2 Tbls honey

1/4 cup lime juice

2 tsp low-sodium soy sauce

1/4 tsp crushed red pepper flakes

For the summer rolls:

2 cups low-sodium chicken broth

1 pd. boneless, skinless chicken breast

8 8-inch round sheets rice paper

8 romaine leaves, sliced into large strips

1/2 red bell pepper, thinly sliced

2 medium carrots, peeled and grated

1 cup fresh mung bean sprouts

2 scallions, thinly sliced

1/4 cup fresh mint leaves

1/4 cup fresh cilantro leaves

In a small bowl, whisk together honey, lime juice, soy sauce, and red pepper flakes. Set aside.

Bring chicken broth to a boil in a medium saucepan. Add chicken, lower heat to simmer, and

poach about 15 minutes, or until cooked through.

Place chicken on a cutting board. When cool enough to handle, shred with you hands.

To assemble rolls:

1- Briefly dip on sheet of rice paper at a time into a pie plate or shallow bowl filled with warm water until soft and pliable. Lay each rice paper on a clean kitchen towel to absorb water.

2- Place romaine strips, about 1/3 cup shredded chicken, a few red pepper slices, and 2 Tbls each carrots and bean sprouts in the center of the rice paper. Sprinkle on scallions, mint and cilantro.

3- Fold the two side edges of the rice paper toward the center to hold in the ingredients and tightly roll up the paper. Repeat until you have made 8 rolls.