May 23, 2011

Spring Rolls with Chicken

A little homage to my guest chef, Daniel Green.  Spring Roll with chicken, rice noodles, cucumbers, orange pepper, jalapeño,and cilantro with a spicy almond butter garlic-chili sauce.
  • 1 Chicken Breast
  • 1/2 Cucumber
  • 1/2 Orange Pepper 
  • Rice Noodles -broke in half before cooking
  • 1/2 Jalapeno
  • Rice Paper Wraps
  • 1/2 c Creamy Almond Butter (or Peanut butter)
  • 1 Tbsp Garlic-Chili Sauce
  • 2 Tsp Low Sodium Soy Sauce
  • Cilantro
Bake chicken breast in the oven at 350 until cooked and then shredded it.

While chicken baking julienne the cucumber, orange pepper and jalapeno. Cooked rice noodles according to package and set aside.  In a bowl,  combined almond butter, garlic-chili sauce and soy sauce.

Submerge rice paper wrappers one at a time in hot (not boiling) water until completely pliable, about 15 seconds. Wrappers will become fragile, so I recommend using your hands for this. Remove from water and lay one wrapper on a flat surface

You can fill the rice paper in any order.  Add about 2 tablespoons of your filling horizontally on your wrapper, just below the middle.

Fold the bottom of the wrapper up over the filling and gently press down.

Fold in both of the sides of the wrapper and gently press to seal.

Continue rolling the spring roll up towards the top of the wrapper.

You can use just about anything you’d like as a filling for spring rolls. I try to make sure vegetables are cut to similar size. If you’re using noodles, I find it works best to break them in half before cooking so they’re not too long. Fresh herbs are wonderful to use in spring rolls as well.

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