After making Goi Cuon, I had a few extra rice paper wrappers. I searched around for new recipes to put them to use and found these Garlic Chicken Spring Rolls. The ingredients are customizable based on your tastes. I filled the rolls with the garlic chicken, romaine lettuce, mint, cucumber, and carrot. Next time, I will probably add some Thai basil and cilantro.
Soak the wrappers just long enough to become pliable. It took my wrappers about 10 seconds. Be careful not to overfill the wrappers or they will be difficult to roll up.
The Garlic Soy Dipping Sauce complements the rolls well. Chad said the dipping sauce was his favorite part. Having a salad in spring roll form gave Evan a way to easily eat lettuce and other fresh vegetables. He loved the rolls!
Garlic Chicken Spring Rolls
Adapted from Bashful Bao, from White on Rice Couple
Garlic Chicken Spring Rolls
Ingredients
- 2 pounds boneless chicken
- 4 tablespoons vegetable or grape seed oil
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons fish sauce
- 2 cloves garlic minced
- Fresh herbs basil, mint
- Lettuce leaves roughly chopped
- Julienned vegetables carrot, cucumber, celery, daikon, bell pepper
- 20 large rice paper wrappers
Garlic Soy Dipping Sauce:
- 1/4 cup soy sauce
- 1 tablespoon lime juice
- 1/4 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1 clove garlic minced
Instructions
- To prepare the chicken, whisk together the vegetable oil, sesame oil, soy sauce, fish sauce, and garlic in a large bowl. Add the chicken, turning to coat, Cover and refrigerate 30 minutes.
- Heat a large pan over medium heat. Remove chicken from marinade and cook until internal temperature reaches 165 degrees F, about 5 minutes per side. Let sit 10 minutes before slicing into 1/4 inch thick slices.
- Prepare work station by setting herbs, lettuce, and vegetables around work surface. Fill a large dish with hot water. Place wrapper in the hot water, pressing gently to submerge for about 10-20 seconds. Lift the wrapper, letting any excess water drip back into the dish. Place on work surface.
- Place a layer of lettuce on the 1/3 section of the wrapper nearest you. Add a few herbs, vegetable slices, and chicken slices, careful not to overfill. Fold the edge of the wrapper closest to you over the filling. Fold each side over the filling and continue to roll to close. Repeat with remaining wrappers.
To make the dipping sauce:
- Whisk together the soy sauce, lime juice, sesame oil, sugar, and garlic in a small bowl.
- Serve immediately or refrigerate until ready to use.
Leave a Reply