Asian Spring Rolls

AsianSpringRollsInnards

It’s Monday again and I need something quick and easy. I almost always have some chicken on hand. Pair that with some quickly diced vegetables and quick made dipping sauces and you have a cool treat for the spring weather. For the spring rolls, just use what sounds good to you. The ingredients I listed below are just what we typically use. I did not specify amounts, just decide based on your needs. I always make the sauce first so the flavors have time to mingle while I am slicing and dicing the makings for the spring rolls. This can turn in to quality family time if you enlist folks in the preparations and having everyone make their own customized rolls. Have fun!

Asian Spring Rolls

Ingredients:

  • Thinly sliced chicken
  • julienned red pepper
  • julienned carrots
  • julienned cucumber
  • cilantro, mint, or basil
  • crushed peanuts
  • rice vermicelli
  • rice wrappers

Instructions:

  1. Soak the rice wrappers in warm water until they soften.
  2. Place your ingredients on the lower third of the wrapper.
  3. Fold the bottom half over the ingredients.
  4. Fold in the sides and roll up to the top.
  5. This is the same technique as for a burrito.
  6. I like to put the herbs down first so they will show on the outside for pattern and color.

Ginger Soy Dipping Sauce

Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 Tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 Tbsp onion, minced
  • 1 Tbsp sugar
  • 1 Tbsp toasted sesame oil

Instructions:

  1. Combine all ingredients in a lidded jar.
  2. Shake it like you mean it for at least one minute.
  3. Let flavors meld for at least an hour.
  4. Dip away!

Peanut Sauce

Ingredients:

  • 1 Tbsp fresh ginger, minced
  • 1 clove garlic, chopped
  • ¼ cup brown sugar
  • ½ tsp Sriracha sauce
  • ½ cup peanut butter
  • 1 Tbsp soy sauce
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp sesame oil

Instructions:

  1. In a food processor, purée the ginger, garlic, sugar until smooth.
  2. Add the Sriracha and peanut butter and process again.
  3. Incorporate the rest of the ingredients and mix well.
  4. Pour the sauce in an air tight container and refrigerate.
  5. Set aside for at least an hour for the flavours to meld.
  6. If the sauce thickens too much, add a tablespoon or so of water to thin it.
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