Friday, June 10, 2011

Byron's Spring Roll Recipe

Here is Byron's recipe for chicken spring rolls. If you are vegetarian, sub in extra vegetables and/or protein source of choice - boca crumbles, etc.
Spring Rolls

2 pounds chicken thighs
1 cup teriyaki sauce
2 stalks lemon grass
2 green onions
5 cloves garlic
1 lime
1 tablespoon black pepper
2 tablespoons sesame oil
Fresh mint leaves
Rice noodles, the thinnest kind is better
Spring roll wrappers (not egg roll wrappers – wrappers of rice and not flour)

Shredded cabbage, a couple of shredded carrots


Skin chicken thighs, cut into chunks, including fat
Grind meat (food processor is what Byron uses) until it looks like hamburger
Cook in oil till done, drain, reserving juice
Put juice/drippings back in pan and add lemon grass, garlic, onion, pepper – cooking about 5 minutes

Add teriyaki sauce, lime juice (juice of one lime) – thicken to gravy consistency
Mix with chicken mixture

Use hot water – as hot as you can stand it – wrappers will soften faster the hotter the water donut over soften) – use as little water as possible, if the wrapper gets too slippery it might turn into a mess for that wrapper

Add filling, rice noodles, fresh mint, cilantro, shredded carrots and shredded cabbage
Wrap up on cloth napkin and/or kitchen towel, cloth napkin best, wrapper will stick if you try wrapping it on the counter.

Dip in sweet chili sauce or your favorite dipping sauce

Makes 24-26 spring rolls – could make more, depends on how much filling you put in them.

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