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Chicken Spring Rolls with Two Sauces
From the Art Institute of Chicago, Chicago, IL


Serves 8 as appetizer

Chicken Spring Rolls:
1 package (10 oz) fully cooked chicken breast strips
1/2 package (10 oz) thin Asian rice noodles
1 package (6 oz) bagged salad lettuce, with carrots
1 bunch cilantro leaves
1 bunch mint leaves
2 TBLS scallions, chopped
1 package sliced mushrooms
8 sheets (8 inch) round dried rice paper (available in Asian section of supermarket)

Prepare rice noodles according to package directions; drain and set aside. Working with one sheet of rice paper at a time, completely immerse a sheet of rice paper in hot water for a few seconds. Remove from water; lay flat on work surface. On one half of rice paper, place small handful of lettuce and carrots, four slices of chicken, two or three cilantro leaves, two or three mint leaves, a pinch of scallion, four or five sliced mushrooms and a small wad of noodles. Fold bottom half of the rice paper up over the filling; roll up the sides of the paper to close roll into a pocket. Serve on 8 small plates over additional lettuce leaves, with Spicy Tomato Chili Sauce and Peanut-Hoisin Sauce (recipes follow).

Spicy Tomato Chili Sauce:
1/2 cup bottled Asian chili-garlic sauce (or sweet and sour sauce)
1 cup ketchup
2 TBLS white wine vinegar
1 1/2 tsps Worchestershire sauce

Combine all ingredients in saucepan over medium heat. Reduce heat to low; simmer 15-20 minutes. Strain sauce through fine sieve. Allow to cool completely.

Peanut-Hoisin Sauce:
1/4 cup sugar
2 TBLS hot water
2 TBLS rice wine vinegar
1 TBLS Asian fish sauce
2 TBLS lime juice
1 tsp bottled Asian chili-garlic sauce (or sweet and sour sauce)
2 TBLS coconut milk
2 TBLS creamy peanut butter

In medium bowl, dissolve sugar in hot water. Add remaining ingredients except peanut butter; mix well with whisk. Add peanut butter and whisk until well blended and smooth.

Nutrition Analysis, Per Serving:
200 calories; 3 g fat; 1 g saturated fat; 30 g carbohydrate




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