Crispy Orange Chicken Spring Rolls Recipes
CRISP ORANGE-CHICKEN SPRING ROLLS
These spring rolls -- with a filling of chicken, apple, green onion, bell peppers, and lettuce -- are broiled until they are lightly browned and crispy. They're ideal for a buffet or light lunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12 rolls
Number Of Ingredients 16
Steps:
- Combine chili pepper, garlic, ginger, wine, orange juice, and soy sauce in a medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
- In a small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
- Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
- Coat the large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in lettuce leaf, with Sweet and Sour Chili Sauce.
Nutrition Facts : Calories 99 g, Fat 2 g, Fiber 1 g, Protein 5 g
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