9 Time Pro-Roller – Chicken Spring Rolls

2018-05-17
  • Yield : 4 to 6 servings
  • Prep Time : 55m
  • Cook Time : 20m
  • Ready In : 15m
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Ingredients

  • 4 stalks lemon grass, chopped
  • 3 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 bunch Thai basil leaves
  • 1 bunch cilantro, leaves only
  • 1 package vermicelli noodles
  • 2 tablespoons ginger - fresh and grated
  • 2 cloves garlic, chopped
  • 1 tablespoon hot chili sauce (recommended: Sriracha)
  • 4 cloves garlic
  • 1 lemon, zested
  • 2 tablespoons grated ginger
  • 4 chicken breasts skinless and boneless and butterflied
  • 1 cucumber
  • 1 carrot
  • 1 bunch shiso leaves
  • 1 bunch mint leaves
  • 1 lime, juiced
  • 2 to 3 tablespoons brown sugar
  • 1/2 to 2/3 cup smooth peanut butter - (recommended: CB (Seattle))
  • 3 tablespoons dark soy sauce
  • 1 tablespoon fish sauce
  • 4 to 6 tablespoons hot water
  • 1 package rice paper wrappers

Method

Step 1

Marinade: Add the lemon grass, fish sauce, sugar, garlic, lemon zest and ginger to a food processor and pulse until blended. Add the chicken to a medium bowl and rub it with the marinade. Cover and refrigerate overnight.  

Step 2

Preheat a grill to medium heat. 

Step 3

Grill the chicken until cooked through, about 4 minutes per side. Then slice. 

Step 4

Julienne the cucumber and carrot and pick or tear the shiso, mint and basil and add them to a small bowl along with the cilantro leaves. 

Step 5

Bring a large pot of water to a boil over medium heat. Add the vermicelli noodles and cook for 3 to 5 minutes. Drain and put them into ice bath to cool. 

Step 6

Peanut Sauce: 

Step 7

Add all of the sauce ingredients to a blender and blend until smooth. Pour it into a small bowl and set aside. 

Step 8

Soak 1 rice wrapper in a bowl of water, pull out when pliable, and put it on a flat surface. Add some cooled vermicelli noodles, some cucumber mixture and some chicken. Roll up and repeat with remaining ingredients. Arrange the rolls on a serving platter and serve with spicy peanut sauce.

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