May 26, 2011

Chicken Spring Rolls with Lime-Chili Dipping Sauce

I know what you are thinking. (By "you" I mean all four of you who "follow" my blog.) You are thinking: "Two posts in one night? She's obsessed! Doesn't she have a husband and a child to take care of? Is she spending all her time blogging?"

The answer, undoubtedly, is yes. I am obsessed. I eat, dream, and think in blog. But, I am really enjoying it. I hope you are as well, whoever "you" are. 

Chicken Spring Rolls with Lime-Chili Dipping Sauce
Yield: 6 rolls

1 1/2 cups precooked, shredded chicken breast
3 tbsp hoisin sauce
1/2 cup black Chinese rice
6 spring roll skins (I used Banh Trang brand)
1/2 cucumber, sliced into matchsticks
1 small carrot, cut into thirds, then sliced into matchsticks
6 tbsp each: crushed peanuts, chopped cilantro, and chopped mint

Coat chicken with hoisin sauce, set aside. Rinse rice and combine in a pot with 1 1/2 cups water. Bring to boil, then let it simmer until water is absorbed, set aside. Fill a pie plate (or something large and shallow) with water. Collect all your fillings and the spring roll skins:

Then, submerge one skin in the water. Let it soak for ten seconds, then flip it and let it soak another ten on the other side. Repeat this three times on each side, 60 seconds all together. Place the skin on a plate and arrange in the middle: 1/4 cup chicken, a scoop of the rice (I never really measure anything, to be honest), some cucumber, some carrot, and 1 tbsp each of the peanuts, cilantro, and mint. Then fold the sides up and roll it together, burrito style. Repeat with the next six skins. 

For the sauce:
juice of 2 limes (actually, more like 1 1/2, as one of the limes I used was rock hard)
1 tsp sugar
1 tsp chili-garlic sauce
2 tbsp teriyaki sauce (such as Soy Vay's veri veri teriyaki)
Whisk together all the ingredients. Serve in a small dish with the rolls. Enjoy!

1 comment:

  1. Love your blog Ashley! Especially when you include pictures of James. :)