Chicken And Broccoli Rabe Summer Rolls Recipes
CHICKEN AND BROCCOLI RABE SUMMER ROLLS
Provided by Anne Burrell
Categories appetizer
Time 55m
Yield 16 spring rolls
Number Of Ingredients 15
Steps:
- Heat a tall-sided pot half filled with canola oil to 350 degrees F. Bring a large pot of salted water to a boil.
- Trim the ends of the broccoli rabe and blanch in the boiling water. Drain well.
- Coat a large saute pan with enough olive oil to coat the bottom. Put the garlic in the pan and heat over medium heat. When the garlic is fragrant, add the chile paste and cook for an additional minute.
- While the garlic and chile cook, finely chop the broccoli rabe, then add to the pan. Cook for a couple minutes to marry the flavors. Season with salt. Remove from the heat and allow to cool.
- In a mixing bowl combine the ground chicken and Parmesan thoroughly and sprinkle with salt. Mix in the cooled broccoli rabe.
- To build the egg roll, lay the wrapper flat on the work surface like a diamond, with one corner facing you. Brush a little egg wash over the top corner and edges of the wrapper. Lay some of the stuffing in the bottom third of the wrapper in a horizontal log, leaving a 1-inch gap on either side. Fold the bottom corner over the stuffing; fold the sides inside like an envelope and roll all the way to the top. Place the egg rolls on a sheet tray until ready to fry.
- Fry the egg rolls in the oil until golden brown and crispy. Remove and drain on a paper-towel-lined sheet tray. Place the egg rolls on a platter and serve with the Dipping Sauce.
- In a small bowl combine the yogurt, mustard and vinegar. Season with salt.
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- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden brown and cooked through, 6–8 minutes. Transfer chicken to a large plate; set aside. Heat remaining 2 Tbsp. olive oil in same skillet over medium heat. Add broccoli rabe and garlic and cook until broccoli rabe is tender and cooked through, 10–15 minutes. Return chicken with any accumulated juices to pan. Add white wine and cook until reduced by half, about 2 minutes. Add pasta and 1/2 cup reserved cooking liquid. Simmer until flavors meld and sauce has thickened, adding cooking liquid by 1/4-cupfuls if dry, about 15 minutes. Stir in Parmesan and crushed red pepper flakes. Divide among bowls.
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