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Recipe courtesy of Team Blue 22

Show: Food Network Specials

Episode: Tailgate Warriors: Packers vs. Seahawks

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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

Ingredients

4 stalks lemon grass, chopped
3 tablespoons fish sauce
2 tablespoons sugar
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)
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 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 or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: 9 Time Pro-Roller - Chicken Spring Rolls
Prep time: P0Y0M0DT0H55M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT13H15M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 4 stalks lemon grass, chopped; 3 tablespoons fish sauce; 2 tablespoons sugar; 1 bunch Thai basil leaves; 1 bunch cilantro, leaves only; 1 package vermicelli noodles; 2 tablespoons ginger - fresh and grated; 2 cloves garlic, chopped; 1 tablespoon hot chili sauce (recommended: Sriracha); 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 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