What's for Dinner Tuesday: Chicken Summer Rolls || KIN EATS
36.4 هزار بار بازدید -
12 سال پیش
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When it's hot outside and you don't feel like cooking, these Chicken Summer Rolls are a great go-to dish. It's also a great way to use up any leftover chicken you may have in the fridge. Enjoy! "
Watch the full "Weekly Menu" Playlist here: What's For Dinner: A Weekly Menu
Chicken Summer Rolls with Two Dips: Spicy Peanut and Sweet Vinegar
Serves 4
Ingredients:
For the Spicy Peanut Dip:
¾ cup natural peanut butter
3 cup water
2 tbsp sambal
4 tbsp soy sauce
1 lime, juiced
3 tbsp hoisin
1 tbsp honey
1 tsp sesame oil
2 tbsp roasted salted peanuts, chopped
For the Sweet Vinegar Dip:
1 shallot, minced
1 thai bird chili pepper, minced
2 tbsp rice vinegar
1 lime, juiced
1 tbsp honey
½ cup fish sauce
½ cup water
¼ carrot, julienne
For the Summer Rolls:
1 package rice paper wrappers
1 head Bibb lettuce leaves, cut in half
4 oz. dried rice stick noodles or rice vermicelli
2 carrots, julienne
1 cup leftover chicken, shredded
2 cucumbers, julienne
1 cup mung bean sprouts
½ bunch cilantro, leaves and small stems only
1 bunch mint, leaves only
½ bunch thai basil, leaves only
4 scallions, julienne
Directions:
To make the dipping sauces, whisk all the ingredients together for each sauce and set aside.
Cook the rice noodles according to the package, drain under cold water and set aside.
Have all the ingredients for the summer rolls laid out in the order that they go into the wrapper, starting with the Bibb lettuce on the left and ending with the scallions on the right.
Lay a clean damp towel onto a cutting board.
Fill a large bowl with warm water. Working with one rice paper wrapper at a time, begin by submerging it in the water until it is soft and pliable, about 20 seconds. Lay the wrapper on the damp towel and starting with the lettuce just above the middle of the wrapper, begin to fill the summer roll. Follow the lettuce with some rice noodles, then carrots, chicken, cucumbers, bean sprouts, herbs and scallions. Roll the bottom of the wrapper up and over the filling and then fold in the sides, holding the roll firmly. Finish by rolling the wrapper the rest of the way until tightly sealed. Place on a sheet pan covered with plastic wrap. Continue rolling all the summer rolls until all the fillings have been used up. If you run out of chicken, these are quite delicious with just the veggies too. The summer rolls will hold in the refrigerator for a few hours tightly wrapped. Serve with the dipping sauces and some fresh fruit for a light summertime meal.
The dipping sauces will hold in the refrigerator for 2 weeks and are great for crudite and grilled meats also.
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When it's hot outside and you don't feel like cooking, these Chicken Summer Rolls are a great go-to dish. It's also a great way to use up any leftover chicken you may have in the fridge. Enjoy! "
Watch the full "Weekly Menu" Playlist here: What's For Dinner: A Weekly Menu
Chicken Summer Rolls with Two Dips: Spicy Peanut and Sweet Vinegar
Serves 4
Ingredients:
For the Spicy Peanut Dip:
¾ cup natural peanut butter
3 cup water
2 tbsp sambal
4 tbsp soy sauce
1 lime, juiced
3 tbsp hoisin
1 tbsp honey
1 tsp sesame oil
2 tbsp roasted salted peanuts, chopped
For the Sweet Vinegar Dip:
1 shallot, minced
1 thai bird chili pepper, minced
2 tbsp rice vinegar
1 lime, juiced
1 tbsp honey
½ cup fish sauce
½ cup water
¼ carrot, julienne
For the Summer Rolls:
1 package rice paper wrappers
1 head Bibb lettuce leaves, cut in half
4 oz. dried rice stick noodles or rice vermicelli
2 carrots, julienne
1 cup leftover chicken, shredded
2 cucumbers, julienne
1 cup mung bean sprouts
½ bunch cilantro, leaves and small stems only
1 bunch mint, leaves only
½ bunch thai basil, leaves only
4 scallions, julienne
Directions:
To make the dipping sauces, whisk all the ingredients together for each sauce and set aside.
Cook the rice noodles according to the package, drain under cold water and set aside.
Have all the ingredients for the summer rolls laid out in the order that they go into the wrapper, starting with the Bibb lettuce on the left and ending with the scallions on the right.
Lay a clean damp towel onto a cutting board.
Fill a large bowl with warm water. Working with one rice paper wrapper at a time, begin by submerging it in the water until it is soft and pliable, about 20 seconds. Lay the wrapper on the damp towel and starting with the lettuce just above the middle of the wrapper, begin to fill the summer roll. Follow the lettuce with some rice noodles, then carrots, chicken, cucumbers, bean sprouts, herbs and scallions. Roll the bottom of the wrapper up and over the filling and then fold in the sides, holding the roll firmly. Finish by rolling the wrapper the rest of the way until tightly sealed. Place on a sheet pan covered with plastic wrap. Continue rolling all the summer rolls until all the fillings have been used up. If you run out of chicken, these are quite delicious with just the veggies too. The summer rolls will hold in the refrigerator for a few hours tightly wrapped. Serve with the dipping sauces and some fresh fruit for a light summertime meal.
The dipping sauces will hold in the refrigerator for 2 weeks and are great for crudite and grilled meats also.
--------------------------------------
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12 سال پیش
در تاریخ 1391/04/06 منتشر شده
است.
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