Serves: 4; Prep Time: 20 minutes; Cook Time: 15 minutes Ingredients FOR THE DIPPING SAUCE • 2 T honey • 1/4 cup lime juice • 2 t low-sodium soy sauce • 1/4 t crushed red pepper flakes FOR THE SUMMER ROLLS • 4 cup low-sodium chicken broth • 1 lb boneless, skinless chicken breast • 8 8-inch round sheets rice paper • 8 romaine lettuce 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 Nutrition Score per serving: (2 rolls with 1 1/2 tbsp. sauce): 249 calories, 2 g fat (14% of calories), 0 g saturated fat, 19 g carbs, 31 g protein, 2 g fiber, 54 mg calcium, 2 mg iron, 273 mg sodium Directions • 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 a simmer, and poach about 15 minutes, or until cooked through. • Chicken should be tender but have no traces of pink when you cut into it.) Place chicken on a cutting board. When cool enough to handle, shred chicken with your hands. Serve immediately or refrigerate (covered with plastic wrap) for up to 4 hours and serve cold. Place sauce in a bowl alongside rolls, or drizzle it on top.