Chicken And Vegetable Rolls Recipes

CHICKEN & VEGGIE SPRING ROLLS RECIPE BY TASTY

Steps:

• In a medium pan, sauté minced garlic and ginger until fragrant. Add in diced chicken, salt and pepper to taste, then cook until about 80% done.
• Add mushrooms and cook off the moisture.
• Add cabbage until soft, then toss in carrots and scallions. Remove from heat.
• Fill egg roll wrapper with filling, fold and seal with egg wash, then deep fry until golden brown.
• Serve immediately with hoisin sauce or sauce of choice.
• Enjoy!

CHICKEN & VEGETABLE ROLL-UPS

Steps:

• Combine cream cheese, mayonnaise, mustard and black pepper in a small bowl; stir until well blended.
• Spread cream cheese mixture evely onto each tortilla leaving about a 1/2 inch border.
• Divide chicken, carrot, bell pepper and green onions evely over cream cheese leaving about a 1 1/2 inch border on cheese mixture at one end of each tortilla.
• Roll up each tortilla in a jelly-roll fashion. Cut into 1 1/2 inch thick slices.
• Refrigerate till ready to eat.

CHICKEN AND VEGETABLE SPRING ROLLS

Steps:

• Using a sharp knife, dice the chicken into 1/4in pieces. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken for 2-3 minutes, stirring all the time.
• Season with soy sauce and sprinkle with five spice powder before taking the chicken out of the wok and leaving on one side to cool.
• In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, scallions, and sliced carrot. Add the cooled chicken and stir well to combine everything together.
• Place two spring roll wrappers on top of each other, and spoon two tablespoons of the chicken filling in the centre of the layered sheet.
• Mix the cornstarch with the water and use to brush over the wrapper edges - this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape.
• Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about 3-5 minutes. Drain on absorbent paper before serving with sweet chilli sauce.

BAKED CHICKEN AND VEGETABLE RICE PAPER ROLLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Brush a large baking pan with 1/2 teaspoon vegetable oil and set aside.
• Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger and saute, 1 to 2 minutes. Add cooked chicken, cabbage, carrot, soy sauce, and dry garlic sauce. Cook and stir until vegetables are soft, 2 to 3 minutes. Mix in cooked rice. Keep on low heat while preparing the rice papers.
• Wet a cloth with warm water and place one rice paper sheet inside. Wrap completely and let soften, about 1 minute. Add 1/4 cup of the chicken mixture to the middle of the rice paper sheet. Fold both ends in and roll from one side to the other. Place wrapped roll onto the prepared baking sheet.
• Repeat the wetting, filling, and wrapping process to make remaining rice paper rolls. Brush rolls with remaining vegetable oil.
• Bake in the preheated oven for 10 minutes, then turn over to bake for an additional 10 minutes.

BAKED VEGETABLE EGG ROLLS

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
• Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
• Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
• Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
• Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
• Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
• Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
• Allow to cool for 5 minutes before serving.

VEGETABLE STUFFED CHICKEN ROLLS

Steps:

• Place dried tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain, reserving 1/2 cup water; chop tomatoes and set aside., Flatten chicken to 1/4-in. thickness; sprinkle with rosemary, pepper and salt. In a small bowl, combine the spinach, raisins, cream cheese, pine nuts and sun-dried tomatoes. Spread 1/4 cup spinach mixture over each chicken breast. Roll up and secure with toothpicks. Place flour in a shallow bowl; coat chicken with flour., In a large nonstick skillet coated with cooking spray over medium heat, brown chicken in oil. Add the broth, basil, garlic and reserved water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 170°., Combine cornstarch and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes; heat through. Discard toothpicks.