Summer Rolls
Source of Recipe
www.lightliving.com
List of Ingredients
12 rice paper wrappers
1/4 pound boneless chicken, cut into strips
2 cloves garlic, pressed or minced
1 teaspoon fresh ginger, grated
3 scallions, cut into strips
1 cup napa cabbage, shredded
1 carrot, shredded
4 ounces mushrooms, cut into strips
1/2 cup bean sprouts
1/4 cup soy sauce
1 teaspoon rice wine (optional)
1 pinch sugar
1/2 cup chicken or veg stock
1/4 teaspoon rice wine vinegar
white pepper, to taste
1 teaspoon toasted sesame oil
1 tablespoon cornstarch + 2 tbl. cold waterRecipe
In a small bowl or cup mix together soy sauce, rice wine, stock, sugar and pepper, set aside. Stir fry chicken and vegetables in sesame oil. When the vegetables are cooked but still crisp, add the soy sauce mixture. Bring to a simmer and add cornstarch mixture and cooked until thickened. Remove from pan and set aside to cool.
To make the wraps, (have a little water handy for sealing them) take one wrapper and place 1 to 2 tablespoons of filling about 1/2 " from the long, outer, edge. Place a damp towel over the rest of the wrappers so they do not dry out. Fold the long edge in, then the side edges and roll up tightly. Seal the outer edge with a little water and set aside. Continue to make rolls until you use up all the filling. Place a damp paper towel over the finished ones until you serve. Serve with cilantro, basil and lettuce.
Serving Suggestions: These rolls are often served cut in half or bite-size pieces with the garnish and dipping sauces like plum sauce, duck sauce and/or a spicy soy based dipping sauce. The traditional way to eat them is to wrap them in a lettuce leaf with basil and/or cilantro. They are great for a picnic, potluck or luncheon. Of course they are also a great start to any Asian meal.
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