Thursday, January 8, 2009

Lemongrass Chicken Spring Rolls with Sweet Sesame Dipping Sauce



These easy-to-assemble spring rolls are sure to be a big hit at your table. Finely grated ginger, garlic and lemongrass give a real kick to tender morsels of chicken. Don't be put off by the idea of handling the rice paper wrappers because they look more delicate than they actually are. And they come in huge packages of at least fifty so it's okay if you accidentally rip one. You'll definitely have enough for this recipe. Try doubling or tripling this recipe for your next cocktail party.

LEMONGRASS CHICKEN SPRING ROLLS WITH SWEET SESAME DIPPING SAUCE
printer friendly recipe

For the spring rolls:

16 round rice paper wrappers
1 cup cooked chicken, shredded or cut into very small pieces
1/2 cup of pea shoots or bean sprouts
1 cup shredded bok choy or cabbage
1/4 cup chopped bamboo shoots
2 scallions, chopped
1/2 cup shopped cilantro
1 tablespoon lemongrass, finely grated
3 garlic cloves, finely grated
1 inch knob of ginger, finely grated
1/2 teaspoon salt

For the dipping sauce:

2 tablespoons rice wine vinegar
4 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon honey

Whisk together all of ingredients for the dipping sauce. Set aside until ready to use.

If using pea shoots, trim off most of the stems if they seem stringy or woody. If the shoots are longer than two inches, cut them in half.

Mix together all of the ingredients for the spring rolls, except the rice paper wrappers.

Fill a shallow bowl with very hot water.

Work with one rice paper wrapper at a time. Dip the wrapper in the hot water until it becomes soft, flexible and translucent. Gently shake off excess water.

Lay wrapper on flat surface. Place one tablespoon of the filling in a log shape on the bottom third of the wrapper.

Gently lift the bottom edge of the wrapper and fold over the filling. Fold in the sides of the wrapper. Gently roll up the wrapper until a small cylinder is formed, taking care to press out any air bubbles in the filling section. Be sure to press the edges with gentle pressure to seal the spring roll.

Repeat with remaining wrappers and filling. You will probably need to replenish the hot water a couple times as it cools down.

Makes 16 small spring rolls. Serve with dipping sauce.

TIP: If you don't have any plain leftover chicken, you may use chicken canned in water or broth, or sliced chicken from the deli. Be sure to thoroughly drain the chicken if using canned. If using sliced chicken from the deli, ask for the slices to be extra thick so that the chicken doesn't disintegrate when you chop it.

3 comments:

  1. Sounds so good and healthy too.... I might have to try this one out myself!

    Do you have a sister just like you - not married?

    ReplyDelete
  2. Sorry, LastMealFoodie... I have a few sisters but they're all taken!

    ReplyDelete
  3. Awesome recipe! Made an easy lunch for a busy student :)

    ReplyDelete

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