9 TIME PRO-ROLLER - CHICKEN SPRING ROLLS
Provided by Food Network
Categories appetizer
Time 13h15m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Marinade: Add the lemon grass, fish sauce, sugar, garlic, lemon zest and ginger to a food processor and pulse until blended. Add the chicken to a medium bowl and rub it with the marinade. Cover and refrigerate overnight.
- Preheat a grill to medium heat.
- Grill the chicken until cooked through, about 4 minutes per side. Then slice.
- Julienne the cucumber and carrot and pick or tear the shiso, mint and basil and add them to a small bowl along with the cilantro leaves.
- Bring a large pot of water to a boil over medium heat. Add the vermicelli noodles and cook for 3 to 5 minutes. Drain and put them into ice bath to cool.
- Peanut Sauce:
- Add all of the sauce ingredients to a blender and blend until smooth. Pour it into a small bowl and set aside.
- Soak 1 rice wrapper in a bowl of water, pull out when pliable, and put it on a flat surface. Add some cooled vermicelli noodles, some cucumber mixture and some chicken. Roll up and repeat with remaining ingredients. Arrange the rolls on a serving platter and serve with spicy peanut sauce.
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
CRISPY ORANGE CHICKEN
We enjoy these tangy nuggets so many ways-over noodles or rice, in sandwiches, even on top of lettuce and cabbage. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.
Nutrition Facts : Calories 450 calories, Fat 20g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1294mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 3g fiber), Protein 14g protein.
CRISPY ORANGE-CHICKEN SPRING ROLLS
I am really interested in trying this. They look delicious! This was found in Body & Soul magazine. If you try it, please review it! I am anxious to see how it turns out.
Provided by jovigirl
Categories Chicken Breast
Time 55m
Yield 12 rolls
Number Of Ingredients 16
Steps:
- Combine Chili pepper, garlic, ginger, wine, orange juice, and soy sauce in medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
- In 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 - 3 TBSP 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 a 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, 8-10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8-10 minutes. Serve each roll wrapped in a lettuce leaf with your favorite sweet and sour sauce.
Nutrition Facts : Calories 56.7, Fat 2.1, SaturatedFat 0.2, Cholesterol 11, Sodium 64.7, Carbohydrate 4.7, Fiber 0.9, Sugar 2.9, Protein 5
CRISPY SRIRACHA SPRING ROLLS
While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt., In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat., In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.
Nutrition Facts : Calories 186 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 215mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
THAI CHICKEN SPRING ROLLS
This Vietnamese dish is adapted with Thai flavors. These spring rolls make an excellent appetizer or light entree. Colorful, crunchy vegetables contrast nicely with the soft, translucent wrapper.
Provided by Rebecca V
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
- Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
- Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
- Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 40.5 g, Cholesterol 71.3 mg, Fat 30.5 g, Fiber 8 g, Protein 46.9 g, SaturatedFat 6.4 g, Sodium 646.6 mg, Sugar 7.6 g
CRISPY FRIED CHICKEN SPRING ROLLS
This recipe was featured on the Rhodes Around China TV series on the Hong Kong leg of the journey. Gary was taught to make these by a couple of local executive chefs. They are incredibly easy to put together, and very flavourful. I sometimes add bean sprouts and peas and corn and leave the meat out to make them vegetarian. Great as a snack, light meal or as part of a buffet. My family, especially the children, love them.
Provided by Noo8820
Categories Lunch/Snacks
Time 50m
Yield 30 spring rolls-approx
Number Of Ingredients 13
Steps:
- Heat the peanut oil in a wok. When hot, stir fry the carrot for 1 minute. Add the cabbage, mushroom, and chicken and fry for another minute, stirring all of the time.
- Season with a little pepper; add the sugar, both soy sauces and the sesame oil.
- Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.
- Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick.
- Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal.
- Repeat with remaining wrappers and filling.
- Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.
CRISPY BAKED CHICKEN ROLL RECIPE BY TASTY
Here's what you need: bacon, medium yellow onion, fresh spinach, chicken breasts, salt, pepper, ham, swiss cheese, all-purpose flour, large eggs, panko breadcrumbs, fresh parsley, butter, garlic, flour, milk, dijon mustard, salt, pepper, shredded parmesan cheese
Provided by Alix Traeger
Categories Dinner
Yield 10 servings
Number Of Ingredients 20
Steps:
- In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
- Add the onions and cook, stirring, until caramelized, about 10 minutes.
- Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
- Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
- Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
- Season with salt and pepper.
- Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
- Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
- Refrigerate for 1 hour to set.
- Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
- Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
- Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
- Slice the chicken roll and serve with the sauce and fresh parsley.
- Enjoy!
Nutrition Facts : Calories 690 calories, Carbohydrate 63 grams, Fat 24 grams, Fiber 2 grams, Protein 52 grams, Sugar 5 grams
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