9 Time Pro-Roller - Chicken Spring Rolls

Total Time:
13 hr 15 min
Prep:
55 min
Inactive:
12 hr
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 4 stalks lemon grass, chopped
  • 3 tablespoons fish sauce
  • 2 tablespoons sugar
  • 4 cloves garlic
  • 1 lemon, zested
  • 2 tablespoons grated ginger
  • 4 chicken breasts skinless and boneless and butterflied
  • 1 cucumber
  • 1 carrot
  • 1 bunch shiso leaves
  • 1 bunch mint leaves
  • 1 bunch Thai basil leaves
  • 1 bunch cilantro, leaves only
  • 1 package vermicelli noodles
  • Peanut Sauce:
  • 2 tablespoons ginger - fresh and grated
  • 2 cloves garlic, chopped
  • 1 tablespoon hot chili sauce (recommended: Sriracha)
  • 1 lime, juiced
  • 2 to 3 tablespoons brown sugar
  • 1/2 to 2/3 cup smooth peanut butter - (recommended: CB (Seattle))
  • 3 tablespoons dark soy sauce
  • 1 tablespoon fish sauce
  • 4 to 6 tablespoons hot water
  • 1 package rice paper wrappers
Directions

Marinade: Add the lemon grass, fish sauce, sugar, garlic, lemon zest and ginger to a food processor and pulse until blended. Add the chicken to a medium bowl and rub it with the marinade. Cover and refrigerate overnight.

Preheat a grill to medium heat.

Grill the chicken until cooked through, about 4 minutes per side. Then slice.

Julienne the cucumber and carrot and pick or tear the shiso, mint and basil and add them to a small bowl along with the cilantro leaves.

Bring a large pot of water to a boil over medium heat. Add the vermicelli noodles and cook for 3 to 5 minutes. Drain and put them into ice bath to cool.

Peanut Sauce:

Add all of the sauce ingredients to a blender and blend until smooth. Pour it into a small bowl and set aside.

Soak 1 rice wrapper in a bowl of water, pull out when pliable, and put it on a flat surface. Add some cooled vermicelli noodles, some cucumber mixture and some chicken. Roll up and repeat with remaining ingredients. Arrange the rolls on a serving platter and serve with spicy peanut sauce.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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    This recipe is featured in:

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