Recipe courtesy of Team Blue 22
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9 Time Pro-Roller - Chicken Spring Rolls
Total:
13 hr 15 min
Prep:
55 min
Inactive:
12 hr
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
13 hr 15 min
Prep:
55 min
Inactive:
12 hr
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Peanut Sauce:

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 or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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