ezRecipe-Zee: Cooking Recipe: How to make Chicken-Kumquat Spring Rolls With Hoisin-Chili Sauce -

Chicken-Kumquat Spring Rolls With Hoisin-Chili Sauce -

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	April 15, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Appetizers, Restaurant, Breads / Rolls, Copy Cat / Restaurant

Ingredients:

1     tablespoon    oriental sesame oil
8     ounces        chicken thigh meat
                    Salt
                    Freshly-ground black pepper
1/2                 red onion
2     ounces        kumquats in syrup (abt 4)
                    = (available at Asian markets)
6     ounces        mung bean sprouts
1/4   cup           chopped fresh basil
1/4   cup           chopped fresh mint
16                  rice paper rounds - (abt 1/2 pkg)
8                   large whole iceberg lettuce leaves
1     bottle        hoisin sauce - (8 oz)
                    = (available at Asian markets)
2     teaspoons     chili-garlic paste
                    = (available at Asian markets)

Directions: one line for each direction. When saved the lines will be numbered.

* Note: Thin Vietnamese or Thai wrappers made from rice flour and known as banh trang. Available at Asian markets.
Heat sesame oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and onion to skillet and sauté 3 minutes. Stir in kumquats. Remove from heat. Cool. Stir in bean sprouts.
Toss basil and mint in small bowl to combine.
Dip 1 rice paper round into bowl of warm water until soft, about 10 seconds. Place on clean, moist kitchen towel to drain 1 minute. Repeat with another rice paper round. Place second round atop first round for double thickness. Top with a lettuce leaf, then place 1/8 of chicken-bean sprout mixture near lower edge of round. Sprinkle with 1/8 of herb mixture.
Fold in sides of round, then roll up, starting near filling. Repeat with remaining rounds, lettuce leaves, chicken-bean sprout mixture, and herb mixture. (Can be made 3 hours ahead. Wrap in plastic and refrigerate.)
Whisk hoisin sauce and chili-garlic paste in medium bowl to blend. Slice each roll diagonally into 4 pieces, for a total of 32 pieces. Pour sauce into individual shallow bowls and place in center of each of 8 plates; surround with spring rolls and serve.
This recipe yields 8 (appetizer) servings.
Comments: These spring rolls can also be made with duck instead of chicken.

Notes:
Recipe from the R.S.V.P. column - Tan Dinh, Paris, France

Nutrition Facts not Available

Rating: ()

Added On: April 15, 2008

* Bon Appétit, May 2001