---------- Recipe via Meal-Master (tm) v8.03
 
      Title: THAI LIGHT SPICY CHICKEN AND VEGETABLE BUNDLE
 Categories: Appetizers, Asian
      Yield: 6 servings
 
    1/3 c  Green onions -- finely
           Chopped
    1/4 c  Chopped fresh cilantro --
           Plus 2 tablespoons
    1/4 c  Fresh lime juice
      3 lg Garlic cloves -- minced
      2 tb Jalapenos -- seeded and
           Minced
      2 tb Hoisin sauce
 14 1/2 oz Low-salt chicken broth --
           Canned
     12 lg Green cabbage leaves -- ribs
           Trimmed
      4 oz Thin green beans, trimmed --
           Thinly sliced
    1/2 lb Chicken white meat --
           Ground
 
  "Based on the classsic dish called larb, this
  appetizer is easy to put together." Be generous with
  the green onion. Combine first 6 ingredients in
  medium bowl. Set sauce aside. Bring broth to boil in
  large saucepan. Working in abatches, add cabbage
  leaves. Cover and simmer until leaves are wilted,
  about 2 minutes. Using slotted spoon, transfer leaves
  to bowl of cold water. Drain leaves; pat dry. Add
  beans to broth in pan; simmer until tender, about 2
  minutes. Using slotted spoon, add beans to sauce.
  Pour off all but 1/4 cup liquid from saucepan. Add
  chicken; stir over medium heat until cooked through,
  breaking up meat with spoon, about 3 minutes. Drain
  chicken; add to sauce. Season with salt. Cool. The
  above can be prepared about 3 hours ahead. Cover the
  chicken mixture and cabbage leaves separately; chill.
  Bring to room temperature before making bundles. No
  further cooking is required.  Just the final
  assembly. Place 1 cabbage leaf on work surface. Mound
  scant 1/4 cup chicken mixture in center of leaf. Fold
  in 3 sides of leaf; roll up to form bundle. Repeat
  with remaining 11 cabbage leaves and chicken mixture.
  
  2 rolls per serving 184 cals (total fat 5 g)
  
  ~ - - - - - - - - - - - - - - - - -
  
  Serving Ideas: Cellophane noodles; black sesame seeds, lime wedges.
  
  NOTES: Lane Crowther's Thai Light Menu For Six Spicy
  Chicken and Vegetable Bundles Sea Bass with Curry and
  Ginger Five-Vegetable Stir-fry (Herbal Iced Tea)
  Orange-Blossom Oranges

  [776 total cals; 90 g or 12% fat]
  Nutr. Assoc.: 0 0 0 0 0 0 0 0 2415 3568 0
  Recipe By: Bon Appetit (August 1996)
  From: how To Boil Water
 
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