505 S Tower Ave
Centralia, WA 98531
Monday - Sunday
6:00 am to 10:00 pm
Around the World in One Bite
Courtesy of epicurious 10 Servings • 15 Min. Prep Time • 22 Min. Cook Time| Ingredients |
|---|
| 1 Tbsp. vegetable oil |
| 1 scallion, chopped |
| 1/2 c. finely diced red bell pepper |
| 4 c. chopped kale |
| 3 c. shredded or grated sweet potato |
| 1/2 c. crushed pineapple in juice, not drained |
| 2 c. shredded cooked chicken |
| 1/2 c. cooked brown rice |
| 1/8 tsp. cayenne pepper |
| 1/2 tsp. salt |
| 2 Tbsp. chopped cilantro |
| 1 package 6-inch egg roll wrappers |
| 1/3 c. plain yogurt |
| 2 Tbsp. lime juice |
| 2 tsp. honey |
Directions:
1. In a large sauté pan, warm the oil over medium heat. Add the scallions and peppers and cook for about 2 minutes. Add kale and sweet potato and cook for 5 minutes more, stirring often. Add the pineapple and its juice, chicken, rice, cayenne, and salt and cook until vegetables are soft, about 5 minutes. Remove from heat and add cilantro.
2. Preheat the oven to 400°F. Fill each egg roll wrapper with approximately 3 tablespoons filling in the center of the roll. Fold in both sides and tightly roll closed according to egg roll package instructions. Bake on a cookie sheet for 10 minutes or until lightly golden. While the pockets cook, whisk together the yogurt, lime juice, and honey for a dipping sauce.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Lucy Fairhead Hickerson, Age 8
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
Nutrition:
Calories: 289; Total Fat: 5g; Total Carbs: 37g; Protein: 14g;