Monday, October 28, 2013
healthy spring rolls with vietnamese chicken
Hall of Fame! THIS is what we're having for dinner tonight and I am so excited. Our family spent a few nights at the coast a few weeks ago and I ordered shrimp rolls. They were so delicious I have been wanting more ever since (a sure sign of a great meal). I have to say these are just as good if not better! For starters, the Vietnamese chicken is outstanding by itself. Wrap it up with some veggies and dip the entire thing in peanut sauce and you've got heaven on earth. My husband said reminded him of something we'd get at Magenta, his favorite restaurant. Success.
healthy spring rolls with vietnamese chicken (slightly adapted from Half Baked Harvest)
1 pound boneless, skinless chicken breast
4 tablespoon soy sauce
2 teaspoons brown sugar (I used 1 tablespoon Splenda)
2 teaspoons sesame oil
3 tablespoons fresh lime juice
1 teaspoon curry powder
1/2 teaspoon ginger powder
2 cloves garlic, minced
1 1/2 cups cooked whole wheat vermicelli noodles
julienne cut carrots, a handful or two
1 red bell pepper, sliced into small sticks
fresh basil leaves
12 or so rice paper wrappers
In a medium size bowl, combine the soy sauce, brown sugar, sesame oil, lime juice, curry, ginger and garlic. Add the chicken. Grill chicken. (Original recipe says you can brown the chicken on the stove top.) Allow to cool then slice into strips.
Create an assembly line of filling ingredients. Fill a shallow dish with war water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, layer the 2 to 3 leaves of basil, spinach, noodles, chicken, carrots and red pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining sheets of rice wrappers and filling. Serve with a peanut sauce. You can make your own however I used store bought. It was delicious!!