↞ recipe box start page
Category: appetizers served cold
Prep Time: Cook Time: Total Time:
FOR THE SPRING ROLLS
1 small fresh red chili pepper, minced
3 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon cooking wine
3 tablespoons orange juice
1 tablespoon low-sodium soy sauce
1/2 pound skinless chicken breast, sliced into thin strips
1 tablespoon canola oil
1 large apple, peeled, cored, and cut into thin strips
4 green onions, green part only, cut into short, thin slivers
1 small red bell pepper, seeded and cut into thin strips
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons sesame oil
12 8-inch-round, dried rice-paper wrappers
1 head Boston or Bibb lettuce, leaves separated and washed
FOR THE SWEET-AND-SOUR CHILE SAUCE
1 stalk lemongrass
1 fresh red chile, seeded and minced
2 teaspoons brown sugar
3 tablespoons fish sauce
1/4 cup fresh lime juice
Directions
Combine chile pepper, garlic, ginger, wine, orange juice, and soy sauce in a medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
In a small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
Coat the large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes.
To make the sauce, remove tough outer layers and green parts of lemongrass. Mince tender base stalk. Combine sauce ingredients in bowl. Cover and chill. Keeps up to three days.
Serve each roll wrapped in lettuce leaf, with chile sauce.
Makes 12 rolls.
view more member recipes
Crisp Orange-Chicken Spring Rolls
view my recipes
print
save
Category: appetizers served cold
Prep Time: Cook Time: Total Time:
FOR THE SPRING ROLLS
1 small fresh red chili pepper, minced
3 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon cooking wine
3 tablespoons orange juice
1 tablespoon low-sodium soy sauce
1/2 pound skinless chicken breast, sliced into thin strips
1 tablespoon canola oil
1 large apple, peeled, cored, and cut into thin strips
4 green onions, green part only, cut into short, thin slivers
1 small red bell pepper, seeded and cut into thin strips
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons sesame oil
12 8-inch-round, dried rice-paper wrappers
1 head Boston or Bibb lettuce, leaves separated and washed
FOR THE SWEET-AND-SOUR CHILE SAUCE
1 stalk lemongrass
1 fresh red chile, seeded and minced
2 teaspoons brown sugar
3 tablespoons fish sauce
1/4 cup fresh lime juice
Directions
Combine chile pepper, garlic, ginger, wine, orange juice, and soy sauce in a medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
In a small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
Coat the large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes.
To make the sauce, remove tough outer layers and green parts of lemongrass. Mince tender base stalk. Combine sauce ingredients in bowl. Cover and chill. Keeps up to three days.
Serve each roll wrapped in lettuce leaf, with chile sauce.
Makes 12 rolls.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Oven Baked Chicken And Shrimp Spring Rolls
by sgre52160
1 small boneless skinless chicken breast, cooked and roughly chopped 1 cup cooked shrimp, peeled Napa cabbage, enough for 2 cups shredded 1 medium carrot, peeled 3 cloves garlic, finely minced 2
by sgre52160
1 small boneless skinless chicken breast, cooked and roughly chopped 1 cup cooked shrimp, peeled Napa cabbage, enough for 2 cups shredded 1 medium carrot, peeled 3 cloves garlic, finely minced 2
Spring Rolls
by tkrieke
Spring Rolls Ingredients: 1 frozen package of spring roll wrappers (8" x 8") size (thawed) or Chinese egg roll wrappers 1 lb. Lean ground pork 1 small bunch of mung bean thread noodles
by tkrieke
Spring Rolls Ingredients: 1 frozen package of spring roll wrappers (8" x 8") size (thawed) or Chinese egg roll wrappers 1 lb. Lean ground pork 1 small bunch of mung bean thread noodles
Lobster Spring Rolls
by sgre52160
.5 lb fresh Maine lobster meat, finely chopped 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1/4 teaspoon red pepper flakes 3 cups Nappa cabbage, chopped 1 carrot, shredded 1/4 cup scallio
by sgre52160
.5 lb fresh Maine lobster meat, finely chopped 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1/4 teaspoon red pepper flakes 3 cups Nappa cabbage, chopped 1 carrot, shredded 1/4 cup scallio
Pork Spring Rolls
by jscookbook
prep time 15 minutes cooking time 30 minutes serves 4 4 oz. thinly sliced pork 3 oz. Carrots minced 4 oz. cabbage minced 2.4 oz. bamboo shoots minced 2.4 oz. bean sprouts minced 2 tea
by jscookbook
prep time 15 minutes cooking time 30 minutes serves 4 4 oz. thinly sliced pork 3 oz. Carrots minced 4 oz. cabbage minced 2.4 oz. bamboo shoots minced 2.4 oz. bean sprouts minced 2 tea
Thai Spring Rolls
by ICOOK2
1/2 pound ground turkey or pork 1/2 bag coleslaw mix with carrots 3 to 4 green onions, sliced thinly 2 cloves minced garlic 2 tablespoons fish sauce 1/2 teaspoon sesame oil 1/2 teaspoon sugar D
by ICOOK2
1/2 pound ground turkey or pork 1/2 bag coleslaw mix with carrots 3 to 4 green onions, sliced thinly 2 cloves minced garlic 2 tablespoons fish sauce 1/2 teaspoon sesame oil 1/2 teaspoon sugar D
view more member recipes
related CDKitchen recipes
Thai-Style Chicken Spring Rolls
California Rock Crab Spring Rolls With Plum Dipping Sauce
Shanghai Spring Rolls
Portobello Spring Rolls With Cilantro-Tahini Dip
Vietnamese Spring Rolls with Peanut Sauce
Chicken Spiedie
Indonesian Egg Rolls
Cajun Chicken Club Sandwich
Strawberry Banana Spring Rolls With Caramel Rum Sauce
Bosnian Sour Cream And Spring Onion Salad