Spring Chicken Rolls with Peanut Sauce
Peanut sauce
¼ cup smooth peanut butter
½ teaspoon sesame oil
2 teaspoons rice wine vinegar
Zest and juice of 1 lime
½ cup Hoisin sauce
3 to 4 teaspoons Sriracha sauce
¼ cup water
Rolls
1 cup cooked and shredded chicken breast
2 cloves garlic, minced
2 teaspoons sesame oil
1 tablespoon or more soy sauce
½ cup fresh basil, chopped
½ cup fresh mint leaves, chopped
½ cup shredded or chopped carrots
½ cup peeled and chopped cucumber
½ cup yellow or red bell pepper, chopped
8 to 10 rice paper wrappers
Chives (optional)
Arugula leaves for garnish (optional)
For Peanut Sauce, In a small bowl, whisk all ingredients until smooth. Check seasonings and adjust if needed; set aside. For filling, in a bowl, combine all ingredients except rice paper. In a skillet or a large bowl, add 2 to 3 inches of hot water. Dip 1 circle of rice paper in water and let soak for 15 to 20 seconds or until soft. Remove and place on a flat work surface. Spoon a couple of tablespoons chicken mixture on bottom third of paper. Fold sides and roll paper tightly around filling to form a nice cylinder. Repeat process until all filling has been used. Tie a chive around each roll and place on a platter. Serve with peanut sauce.
Yield: 8-10 rolls
Spicy Asian Slaw Spring Rolls
Dressing
½ cup coconut milk
½ teaspoon grated fresh ginger
½ teaspoon soy sauce
Rolls
1 cup shredded radicchio
1 small baby bok choy cabbage, shredded
½ cup shredded carrots
½ yellow bell pepper, julienned
½ red bell pepper, julienned
For dressing, in a small bowl using a whisk, combine coconut milk, grated ginger, soy sauce, Sriracha sauce, honey, and sesame oil. Check seasoning, adding more heat if desired. Set aside. For filling, in a larger bowl, combine vegetables, tossing with enough dressing to coat. In a large bowl or skillet, add 2 to 3 inches of hot water. Dip a spring roll wrapper into water and soak for 15 to 20 seconds. Remove; place on a flat surface. Place ½ cup vegetable mixture in bottom fourth of wrapper. Fold in sides, and then roll into a cylinder. Place on a pan and repeat process until all filling is used. Cut each roll in half or thirds on the diagonal. Serve immediately with dipping sauce.
Yield: 20 pieces
Reuben Spring Rolls
A new twist on a classic sandwich
½ pound cooked corned beef, shredded
½ pound Swiss cheese, grated
1 cup shredded bok choy
1 teaspoon sesame oil
2 to 3 teaspoons soy sauce
8 to 10 pastry rice paper wrappers
Oil for frying
Regular or hot Chinese mustard for serving
For filling, in a bowl, toss together corned beef, Swiss cheese, bok choy, sesame oil, and soy sauce. Place a couple wrappers on a flat work surface. Place a heaping tablespoon of corned beef mixture on bottom third of each wrapper. Using a pastry brush dipped in water, brush edges. Fold in sides of each wrapper and roll around the filling in jellyroll fashion, making sure edges are completely sealed. In a skillet, heat oil to 350 degrees. Fry rolls in batches until browned on all sides. Transfer to a paper towel-lined plate. Continue process until all filling has been used. Cut each roll at a diagonal and serve with regular mustard or hot Chinese mustard, if desired.
Yield: 20 pieces
Fresh Fried Thai Spring Rolls with Ponzu Sauce
Ponzu Sauce:
½ cup Ponzu Sauce
Juice and zest of 1 lime
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
¼ cup fresh basil, julienned
¼ cup fresh mint, chopped
½ teaspoon red pepper flakes
½ teaspoon fresh ginger, peeled and shredded
1 clove garlic, minced
Rolls:
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon honey
1 cup bean sprouts
½ cup fresh basil, julienned
½ cup shredded carrot
4 spring onions, cut into matchstick-size pieces
12 pastry spring roll wrappers
Oil for frying
Fresh parsley for garnish
For sauce, in a bowl, combine ingredients, check seasonings, and set aside. For filling, in a medium-size bowl, combine soy sauce, rice wine vinegar, honey, bean sprouts, basil, carrots, and green onions. Check seasonings and set aside. Lay several wrappers on a flat work surface, and brush edges with a pastry brush dipped in water. Place 1 heaping tablespoon of mixture on bottom third of each wrapper. Fold in sides of wrapper and roll around mixture to form a tight cylinder, making sure edges are sealed. In a skillet, heat oil to 350 degrees. Drop rolls in, turning each to brown on all sides. Transfer to a paper towel-lined plate with a slotted spoon or spatula. Repeat process with remaining filling and wrappers. Cut each roll on a diagonal into 2 or 3 pieces and serve warm with Ponzu Sauce.
Yield: 24-36 pieces
Shrimp Spring Rolls with Sriracha Mayonnaise
Sriracha Mayonnaise:
½ cup Sriracha sauce
1 cup mayonnaise
Rolls:
1 pound shrimp, cooked, chopped, and tails reserved
1 orange bell pepper, seeded, and cut into thin strips
1 red bell pepper, seeded, and cut into thin strips
1 cucumber, peeled, seeded, and cut into thin strips
1 cup cooked Japanese Udon noodles
¼ cup fresh Thai basil leaves, chopped
2 teaspoons sesame oil
¼ cup soy sauce
1 tablespoon Sriracha sauce
10 pastry spring roll wrappers
Oil for frying
For garnish: shrimp tails
For Sriracha Mayonnaise, in a small bowl, combine Sriracha and mayonnaise until blended well. Set aside. For filling, in a bowl, combine ingredients except wrappers and oil. Lay several pastry wrappers on a flat work surface. Spoon 1 tablespoon of mixture on bottom third of each wrapper. Using a pastry brush dipped in water, brush all the sides. Fold in outer sides of wrapper and begin rolling tightly to form a cylinder, pressing edges to seal. Repeat process with remaining wrappers and filling. In a skillet, heat oil to 350 degrees and add rolls a couple at a time, turning to brown on each side. Transfer to a paper towel-lined plate. Cut each into 2 or 3 pieces and serve warm with Sriracha Mayonnaise. Garnish each roll with shrimp tail if desired.
Yield: 20-30 pieces
Fried Avocado and Tomato Rolls with Cilantro Sauce
Cilantro sauce:
2 bunches fresh cilantro, chopped
4 teaspoons honey
Zest and juice of 2 limes
¼ cup olive oil
1 teaspoon sesame oil
2 teaspoons soy sauce
Salt and pepper to taste
In a small bowl, combine ingredients. Check seasonings and set aside.
Rolls:
3 ripe avocados
1 pint grape tomatoes, chopped
3 green onions, chopped
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Juice of 1 lime
½ teaspoon salt
12 pastry spring roll wrappers
Oil for frying
Cut avocados in half and remove pits. Remove from rinds and chop. Place in a large bowl and add remaining ingredients except wrappers and oil, and toss well. Place several wrappers on a flat work surface. Add 2 tablespoons of filling to bottom third of wrapper. Using a pastry brush dipped in water, brush edges. Fold in outer sides, pressing to seal. Roll around filling, sealing edges, as you go, making sure all edges are sealed. Repeat process with remaining wrappers and filling. Meanwhile, heat oil in a frying pan to 350 degrees. Add rolls a few at a time, turning each to brown evenly. Using a slotted spoon or spatula remove each roll to a paper towel-lined plate. Cut each roll on a diagonal into 2 or 3 pieces. Serve warm with cilantro sauce.
Yield: 24 pieces
