Lemongrass Chicken And Vegetable Salad Rice Paper Spring Roll Recipes

LEMONGRASS CHICKEN AND VEGETABLE SALAD RICE PAPER SPRING ROLL

Steps:

• For the dipping sauce: Combine the ingredients in a medium bowl and mix well. Cover with plastic wrap and set aside.
• For the summer rolls:.
• Add the lemon grass, oil and salt to a resealable stoarge bag.
• Add the chicken, seal the bag and turn the chicken to coat evenly.
• Marinate in the refrigerator for 1 to 4 hours.
• Bring a small pot of lightly salted water to a boil over medium-high heat.
• Add the snow peas and cook for 1 minute.
• Transfer with a slotted spoon to a ice-water bath to halt their cooking.
• Drain, pat dry and slice snowpeas lengthwise into 3 or 4 strips each. Set aside.
• Add oil to coat the fry pan.
• Discard of marinade.
• Add chicken to fry pan and cook until cutlets turn brown and chicken is cooked through.
• Wait for cutlets to cool and then slice into long thin strips roughly 2cm thick.
• To assemble:.
• Soak rice paper wrappers in warm to hot water untill soft.
• Lightly pat dry.
• Place 2 or 3 chicken strips down the center of the wrapper, leaving a 3cm margin at each end of the wrapper.
• Next add a layer of snow peas, lettuce, capsicum, carrot, and finally a light sprinkling of cashew nuts.
• Pull one side of the rice paper tightly over the filling, folding over the two ends to form something that looks like an envelope, and then roll over the remaining portion of wrapper to form the roll. If desired, cut in half diagonally.
• Repeat with the remaining wrappers and fillings.
• Serve with Dipping Sauce.

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.