chicken spring rolls

by ann

Spring Rolls  10 of 11

Today is a bonanza. I’m talking to you about chicken spring rolls but really I’m bringing you the option to have…a SPRING ROLL PARTAY. What I love about this is you can prep everything but the rice paper and vermicelli beforehand! I’ll let you know how I made mine and give you other options to add to your spring roll conga line!

Let’s start with what’s in my spring roll:1 Rice Vermicelli  1

Specifically,

  • 1 package of rice paper (not pictured)
  • Pickled carrots (recipe below)
  • Vietnamese chicken (recipe below)
  • 1 cup of cilantro, minced
  • 3/4 head of romaine lettuce, cut into thin strips
  • 1 package of rice vermicelli- 1 bunch inside the package
  • Peanut sauce, for dipping (not pictured + recipe below)

chicken spring rolls//
makes 8-10 rolls

Make the rice noodles/vermicelli according to directions. Let cool prior to starting.

Start by placing a rice paper into a large shallow plate filled with about a 1/4 inch of water. Spin around in the water, making sure to get the edges wet. Let it only sit for a few seconds. Carefully lift out of the water and place onto a clean flat surface.

Add toppings to the top 1/3 of the sheet. Don’t add too much or the paper will rip! I started with pickled carrots. Then added the chicken. (Recipes for carrots and chicken below!) Next up is the lettuce and cilantro.
Spring Rolls  5 of 11

Finally top with rice vermicelli. Now start rolling! And keep it tight! Spring Rolls  7 of 11

Tuck in the filling while folding the side so nothing falls out! Now roll towards the top of your wrapper. Continue to keep it tight. Spring Rolls  8 of 11

Finito!Spring Rolls  9 of 11
Dip in peanut sauce and eat! Spring Rolls  11 of 11

Other meat options:

  • If you’re more into pork, you can substitute the chicken thigh with pork loin/shoulder to be marinated.
  • You could also do shrimp spring rolls! Buy peeled, de-veined shrimp and give them a quick boil until pink!
  • Grilled extra firm tofu slathered with soy sauce would be an excellent idea for vegetarians/vegans!

Other possible filling options:

  • Pickled daikon
  • Cucumbers, peeled and cut into strips
  • Mint
  • Jalapeños, thinly sliced and seeded
  • Peanuts, crush
  • Scallions, deep-fried
  • Egg rolls, fried and halved

RECIPE TIME!
Vietnamese chicken//

  • 1 1/4 pound chicken thigh, cut into strips
  • 1/4 small onion, minced
  • 1 garlic clove, minced
  • 1/2 tablespoon pepper
  • 1/2 tablespoon thick soy sauce
  • 3 tablespoons vegetable oil
  • 4 tablespoons sugar

Combine the onion, garlic, pepper, soy sauce, oil, and sugar. Add chicken, making sure to thoroughly coat all pieces. Refrigerate for 4-5 hours up to overnight. Set skillet on medium-high heat. Cook chicken until cooked through.

pickled carrots//

  • 3 medium carrots, peeled and cut into thin strips*
  • 1 small poblano pepper, cut into thin strips and seeded
  • 3/4 tablespoon salt
  • 3 tablespoons sugar
  • 1/2 cup rice wine vinegar
  • 1 cup water

Massage carrots with salt and sugar. Put into a well-sealed jar. Add rice wine vinegar and water. Use after 30 minutes. Refrigerate.

*If you would like to add some pickled radish, I would purchase a medium daikon radish. Peel it and cut into thin strips. Just double the salt, sugar, vinegar and water.

peanut sauce//

  • 2 1/2  teaspoons peanut butter
  • 2 teaspoons water
  • 1 teaspoon soy sauce
  • 1 teaspoon lime juice
  • 1 teaspoon Sriracha
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • Crushed peanuts (optional)

Combine well. Garnish with crushed peanuts if you would like!

Advertisements