Chicken Spring Rolls with Two Sauces

Chicken Spring Rolls with Two Sauces

Chicken and Vegetable Spring Rolls with Sauces is a pretty, make-ahead dish that features fresh Asian flavors. Pre-cooked chicken strips are combined with packaged lettuce leaves, cilantro, mint, scallions, mushrooms and rice noodles, and then wrapped in a sheet of wet rice paper. The rolls can be served individually on a bed of watercress greens, or cut and presented as an hors d’oeurve. Offer guests a choice of two spicy Asian dipping sauces. Serve these chicken spring rolls as a unique appetizer before a wok dish or any other Asian meal.

Servings: 8 Nutritional Info: 200 calories 3g fat 1g saturated fat 30g carbohydrate

INGREDIENTS Chicken Spring Rolls: 1 package (10 oz) fully cooked chicken breast strips 1/2 package (10 oz) thin Asian rice noodles 1 package (6 oz) bagged salad lettuce, with carrots 1 bunch cilantro leaves 1 bunch mint leaves 2 tbsp 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 tbsp white wine vinegar 1 1/2 tsp Worchestershire sauce Peanut-Hoisin Sauce: 1/4 cup sugar 2 tbsp hot water 2 tbsp rice wine vinegar 1 tbsp Asian fish sauce 2 tbsp lime juice 1 tsp bottled Asian chili-garlic sauce (or sweet and sour sauce) 2 tbsp coconut milk 2 tbsp creamy peanut butter The ingredient amounts above might need to be converted, please use this Online Conversion Tool. DIRECTIONS Chicken Spring Rolls: 1. Prepare rice noodles according to package directions; drain and set aside. 2. Working with one 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 one half of rice paper, place small handful of lettuce and carrots, four slices of chicken, two or three cilantro leaves, two or three mint leaves, a pinch of scallion, four or five sliced mushrooms and a small wad of noodles. 4. Fold bottom half of the rice paper up over the filling; roll up the sides of the paper to close roll into a pocket. 5. 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. 2. Reduce heat to low; simmer 15-20 minutes. 3. Strain sauce through fine sieve. Allow to cool completely. Peanut-Hoisin Sauce: 1. In medium bowl, dissolve sugar in hot water. 2. Add remaining ingredients except peanut butter; mix well with whisk. 3. Add peanut butter and whisk until well blended and smooth.