| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Vietnamese |
Appetizer |
30 |
Servings |
INGREDIENTS
| 8 |
oz |
Chicken breasts; boneless, skinless |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Hoisin sauce |
| 1 |
tb |
Water |
| 2 |
ts |
Orange juice concentrate; frozen |
| 1 |
ts |
Peanut butter |
| 1/2 |
ts |
Chilli paste; oriental |
| 1 |
ts |
Sesame oil |
| 2 |
ts |
Cornstarch |
| 8 |
|
Shiitake; dried |
| 2 |
oz |
Cellophane noodles |
| 2 |
tb |
Peanut or safflower oil |
| 1 |
tb |
Ginger; fresh; minced |
| 2 |
|
Cloves garlic; minced |
| 3 |
|
Scallion; minced |
| 1 |
|
Red pepper; sweet; julienned |
| 3 |
tb |
Coriander or parsley; fresh chopped |
| 30 |
|
Rice paper triangles (or 16 rounds) |
| 6 |
c |
Oil; for deep frying |
INSTRUCTIONS
Date: Mon, 29 Apr 1996 12:08:26 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
Cut chicken into 1-1/2 x 1/2 inch strips. In bowl, blend soy sauce and
hoisin sauces, water, orange juice concentrate, peanut butter, chili paste
and sesame oil until smooth. Stir in cornstarch. Add chicken and stir to
coat; marinate for 15 minutes.
Cover mushrooms with warm water; soak for 15 to 50 minutes or until
softened. Drain and rinse; discard stems and slice caps into thin strips.
Meanwhile, break noodles into 1-1/2 inch long pieces. Place in bowl and
cover with water; soak for 5 minutes, then drain. In saucepan of boiling
water, cook noodles for 5 minutes. Drain and rinse with cold water; drain
well.
In wok or skillet, heat peanut oil over med-high heat; cook ginger, garlic
and onions for 30 seconds. Add red pepper and mushrooms; cook for 3
minutes. Add chicken with marinade; cook for 3 to 4 minutes or just until
chicken is no longer pink inside. Stir in noodles and coriander; let cool.
Dip rice papers, one at a time, into warm water to soften; lay out on damp
tea towels in a single layer. Place about 2 Tbsp filling in centre of each
triangular sheet (or 1/4 cup in each round sheet). Fold up bottom over
filling; fold sides over and roll up tightly.
(Rolls can be covered with damp tea towel in separate layers and refrig-
erated for up to 8 hours)
In wok or Dutch oven, heat oil over med-high heat to 375F. Fry rolls, in
batches, for about 5 minutes or until crisp and golden on all sides. Drain
on rack. Makes 16 large or 30 small rolls.
Instead of deep-frying, steam spring rolls in greased steamer for 5
minutes, or bake for 20 minutes in 400 degree oven.
Assembled spring rolls can also be eaten without being cooked.
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