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Chicken Spring Rolls with Two Sauces

Chicken Spring Rolls with Two Sauces Recipe

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Prep/Cook Time: 30 Minutes
Servings: 8
Average Rating: Star Star Star Star Star

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1 package
1/2 package (10 ounces) thin Asian rice noodles
1 package (6 ounces) bagged salad lettuce, with carrots
1 bunch cilantro leaves
1 bunch mint leaves
2 tablespoons scallions, chopped
1 package sliced mushrooms
8 sheets (8 inch) round dried rice paper (available in Asian section of supermarket)
Spicy Tomato Chili Sauce:
1/2 cup bottled Asian chili-garlic sauce (or sweet and sour sauce)
1 cup ketchup
2 tablespoons white wine vinegar
1 1/2 teaspoons Worcestershire sauce
Peanut-Hoisin Sauce:
1/4 cup sugar
2 tablespoons hot water
2 tablespoons rice wine vinegar
1 tablespoon Asian fish sauce
2 tablespoons lime juice
1 teaspoon bottled Asian chili-garlic (or sweet and sour sauce)
2 tablespoons coconut milk
2 tablespoons creamy peanut butter


Chicken Spring Rolls:

  1. Prepare rice noodles according to package directions; drain and set aside. 
  2. Working with 1 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.
  3. On 1/2 of rice paper, place small handful of lettuce and carrots, 4 slices of chicken, 2 or 3 cilantro leaves, 2 or 3 mint leaves, a pinch of scallion, 4 or 5 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.
  4. 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. 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. 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.

Note

Recipe courtesy of the National Chicken Council




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