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Chicken Spring Rolls

47 Port Street Grill

Yield: 4 spring rolls

1 teaspoon Cajun spice

5 to 6 ounces boneless, skinless chicken breast

1 teaspoon prepared black bean sauce (see note)

1/2 cup shredded pepper Jack cheese

4 spring roll wrappers (see note)

1 teaspoon chopped cilantro, divided

1 egg yolk, beaten

Vegetable oil, for deep-frying

About 1/4 cup sweet chili sauce, for dipping (see note)

Prepare a medium-hot fire in a grill or heat a grill pan. Sprinkle Cajun spice over chicken; grill chicken until cooked through. Let chicken cool, then cut into thin strips.

Mix black bean sauce with shredded cheese; set aside.

Place a spring roll wrapper on the work surface in front of you with one corner pointing down (like a diamond). Stack 1/4 of the chicken strips across the diamond, about 1/3 of the way up from the point nearest you. Top with 1/4 teaspoon cilantro and 1/4 of the cheese mixture.

Moisten the edges of the wrapper with egg yolk. Fold the bottom point of the wrapper up over the filling, then fold the sides toward the center. Roll as tightly as possible without tearing. Press edges gently to seal. Continue with remaining wrappers and filling.

Heat oil to 350 degrees; fry rolls about 4 minutes, until outside is golden brown and internal temperature reaches 165 degrees. Drain on paper towels; serve with sweet chili dipping sauce.

Per roll (without chili sauce): 265 calories; 12g fat (41 percent calories from fat); 4g saturated fat; 90mg cholesterol; 16g protein; 23g carbohydrate; 4g sugar; 1g fiber; 610mg sodium; 130mg calcium; 115mg potassium.

Note: Spring roll wrappers (approximately 6 inches square), black bean sauce and sweet chili sauce (such as Mae Ploy brand) are available at Asian markets.