Friday, August 26, 2011

Garlic Chicken Spring Rolls

Food blogging can make me chunky if I'm not careful and every now and then my jeans can barely zip up. When that’s the case, I like to make dishes that make my body, eyes and stomach happy. And nothing makes me happier than fresh spring rolls. Loaded with fresh vegetables, light proteins and fresh herbs which are rolled in a rice paper is like eating a salad in a roll. It helps keep my meals interesting, versatile and my mental state happy.

Garlic Chicken Spring Rolls

2 pounds of boneless chicken
4 tablespoons vegetable oil
2 medium cloves of garlic, minced
2 teaspoons of sesame oil
4 teaspoons soy sauce or fish sauce
Fresh basil, mint or other herbs
Fresh lettuce, chopped or torn in small pieces
Carrots, celery, cucumbers, daikon radish or bell peppers
Rice paper

For Garlic Soy dip:
4 tablespoons light soy sauce
1 medium clove of garlic, minced
1 tablespoon lime juice
¼ teaspoon sugar
¼ teaspoon of sesame oil

For the Chicken: In a large bowl, combine chicken, vegetable oil, sesame oil, garlic and soy sauce. Cover well and allow marinating for about 20 minutes.
Heat frying pan and cook chicken. Slice in chicken in thin slices, about 1/4 inches for rolling.
Gather vegetables, rice paper, and board surface to roll on and bowl of hot water.

For the Dip: Combine all ingredients well.

For the Rolls: In large bowl, fill it with water and make it warm by adding hot water. Gently dip each rice paper wrapper in warm water for a few seconds till damp. Don’t over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable (10-30 seconds, depending on wrappers and water temp.), begin to add the fillings.

On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, herbs, chicken and vegetables.

Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.
Serve immediately with soy dip, or cover with plastic wrap to eat a few hours later.

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