Chicken And Vegetable Spring Rolls - Serves 4
Recipe By: Robin Miller
3 ounces cellophane noodles
2 teaspoons sesame oil
2 clove garlic -- minced
2 teaspoons minced fresh ginger
2 cooked chicken breast halves -- diced (about 2 cups)
1 cup shredded carrots
1 cup shredded cabbage (cole slaw mix in the produce section)
2 tablespoons reduced-sodium soy sauce
2 tablespoons freshly chopped scallions
12 spring roll wrappers
Lettuce leaves
Soak cellophane noodles in hot water for 10 minutes, until tender.
Mix the cooked chicken, the cole slaw mix, the garlic, ginger, soy
sauce. (Line your steamer (or colander) with lettuce leaves so you have a
place to put the spring rolls. The lettuce will wilt down and keep
the rolls from sticking to the colander.)
Arrange spring roll wrappers on a flat surface. Top each wrapper with
some of the cellophane noodles and an equal amount of chicken
mixture across the center (from point to point). Roll up bottom
point, tuck in sides and roll up. Using moistened fingers, wet the
last point and roll up to seal.
Make your dipping sauce with soy, seame oil, and the chopped scallions
Arrange lettuce leaves in the bottom of a steamer basket or colander
over simmering water. Place spring rolls on lettuce, cover and steam
5 minutes, until wrappers are translucent.
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings
Recipe Notes
This is not the way the recipe is on the FoodTV website but it is the
way Robin Miller made the dish on the show.
http://www.terrypogue.com/Terry
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