This recipe is a spin off of Vietnamese Spring Rolls. These
little bundles of chicken and fresh vegetables are light, refreshing,
and delicious. The spring rolls can be served as an appetizer or a main entree. Shrimp or Beef can be substituted for the chicken.
chicken
2 tablespoons peanut oil
1/2 inch fresh ginger root, grated
2 boneless, skinless chicken breast halves
2 tablespoons sesame oil
2 tablespoons soy sauce
spring rolls
3-4 heads baby bok choy, cut lengthwise into 1/4 inch strips
20 snow peas, cut lengthwise into matchstick size strips
1 bunch cilantro
1 bunch radish or bean sprouts
sesame seeds
20 rice paper rounds*
Tamarind Dipping Sauce
chicken
Slice the chicken across the grain into 1/8 inch thick by 1/2 inch wide strips. Heat the peanut oil in a frying pan. Toss in the ginger and stir until fragrant, about 10 seconds. Add the chicken and stir until cooked through on both sides, about 5 minutes total. Remove from heat and toss in a bowl with sesame oil and soy sauce. Set aside.
spring rolls
Place the bok choy slices in a saucepan of boiling water, cook until just limp. Drain and dunk in an ice-bath. Drain again, and set aside.
Fill a large shallow dish with hot water (cool enough to put your fingers in).
Lay out a slightly damp dish towel on the counter. Dip one rice paper round into
the water for about 5 seconds, or until it is just starting to soften. Lay carefully
onto the dampened dishtowel.
Off to one side of the rice paper round, about 2/3 of the way down, place
two chicken strips. Top with two bok choy strips, several strips of snow peas, one sprig of cilantro, several
sprouts, and a pinch of sesame seeds allowing the vegetables to slightly overhang
the top of the skin.
Carefully fold the bottom 1/3 of the round over the mixture.
Next, roll the skin around the mixture like a burrito. Set on a serving dish,
careful as to not let the rolls touch each other. Cover with another slightly
damp dishtowel. Repeat with the remaining rolls. Serve with Tamarind Dipping Sauce as a condiment.
Makes approximately 15-20 spring rolls
wine suggestion
Aromatic, flowery or fairly spicy dry white such as Tokay-Pinot Gris from Alsace,
France. Rich oaky dry white such as California Sauvignon Blanc. Low tannin, young
red such as California Zinfandel. Medium-sweet white such as California off-dry
Riesling.
* You can find these delicate, translucent rice paper rounds
(spring roll skins) at Asian specialty markets. The hatch mark pattern on the
skins are formed by the bamboo mats they are dried on.
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