Chicken And Kumquat Spring Rolls With Hoisin Chili Sauce Recipes

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CHICKEN SPRING ROLLS WITH GARLIC SOY DIPPING SAUCE



Chicken Spring Rolls With Garlic Soy Dipping Sauce image

Healthy and tasty! Often when I go to make a new recipe, I'll search and find sometimes 3 or more that sound good. I'll then make a combination of them, more than likely adding or omitting a few ingredients to suit my palate. This is one of those times. I really liked the resulting spring rolls and I hope you do too! Make sure that if you don't want to cook the wrappers, you get the ones that can be soaked for a few seconds in water, then made into a wrap and eaten immediately.

Provided by Sandi From CA

Categories     Chicken Breast

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 20

2 tablespoons vegetable oil
1 tablespoon garlic, minced
1/2 teaspoon ginger, grated
2 cups napa cabbage (aka Chinese, not regular cabbage)
1/2 cup bean sprouts
1/2 carrot, grated
2 scallions, finely sliced
2 ounces bean thread noodles, blanched and chopped
8 ounces chicken breasts, cooked and shredded
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 tablespoons cilantro, chopped
10 vietnamese spring roll wrappers
1 egg, beaten
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons peanut oil
2 teaspoons light sesame oil
1 teaspoon garlic, minced
1 pinch sugar

Steps:

  • Combine all ingredients for the dipping sauce and set aside.
  • Heat oil in skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, scallions and bean sprouts. Cook for 2 minutes or until the cabbage is just limp.
  • Add the noodles and chicken; continue to cook until heated through.
  • Stir in the hoisin and oyster sauces; toss to coat the mixture. The filling should be moist, but not wet. Remove from heat and allow to cool. Toss in chopped cilantro.
  • Place a Vietnamese spring roll wrapper in a pan of hot (not boiling) water for about 15 seconds. Remove and place on plate. If using square wrappers, position one corner toward yourself. If round, it doesn't matter. :o).
  • Spoon 2 tablespoons of the filling near the bottom (or corner near you) of the wrapper and fold up to enclose the filling. Fold in the left and right sides, then roll up the remainder of the way.
  • Serve with Garlic-Soy Dipping Sauce.

Nutrition Facts : Calories 833.7, Fat 45.9, SaturatedFat 8.7, Cholesterol 182.2, Sodium 4758.1, Carbohydrate 65.1, Fiber 4.1, Sugar 6.9, Protein 41.2

CHICKEN SPRING ROLLS WITH HOISIN SAUCE



Chicken Spring Rolls with Hoisin Sauce image

Treat your family to tasty spring rolls like those you find at Asian restaurants. We've made the directions simple to follow for authentic results.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 14

1/2 cup uncooked short-grain Arborio rice
1 cup water
1/3 cup hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 clove garlic, finely chopped
1 teaspoon grated gingerroot
2 cups diced or shredded deli rotisserie chicken (from 2-lb chicken)
1 cup sweet-and-sour coleslaw (from deli), drained
1/4 cup shredded carrots (from 10-oz bag)
2 medium green onions, chopped (2 tablespoons)
8 spring roll wrappers (8 inch)
8 fresh cilantro leaves

Steps:

  • Cook rice in water as directed on package. Meanwhile, in small bowl, mix hoisin sauce, soy sauce, oil, vinegar, garlic and gingerroot. In medium bowl, mix chicken, coleslaw, carrots and onions; set aside.
  • Fill pie plate with water. Place 1 spring roll wrapper in water 45 to 60 seconds or until pliable but not completely softened. Gently remove wrapper from water, shaking to drain excess water; place on damp paper towel. Place 1 cilantro leaf in center of wrapper. Spoon about 2 tablespoons cooked rice in a row about 4 inches long over cilantro leaf. Spoon about 1/3 cup chicken mixture on rice; press into log shape. Pull wrapper over filling; bring up the 2 ends and roll up, tucking in loose ends. Repeat.
  • Serve immediately with hoisin sauce mixture.

Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 24 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (2 Spring Rolls), Sodium 750 mg, Sugar 6 g, TransFat 0 g

CHICKEN SPRING ROLLS



Chicken Spring Rolls image

Provided by Tyler Florence

Categories     appetizer

Time 1h

Yield 10 spring rolls, 2 to 4 serving

Number Of Ingredients 14

2 tablespoons vegetable oil
1 tablespoon minced garlic
1/2 tablespoon grated ginger
2 cups shredded Napa cabbage
1 carrot, grated
1/2 cup bean sprouts
2 ounces bean thread noodles, blanched and chopped
8 ounces shredded cooked chicken breast
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 tablespoons chopped coriander
1 package spring roll wrappers
1 egg, beaten
Vegetable oil, for frying

Steps:

  • Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
  • Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
  • Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

CHICKEN AND KUMQUAT SPRING ROLLS WITH HOISIN-CHILI SAUCE



Chicken and Kumquat Spring Rolls with Hoisin-Chili Sauce image

Categories     Chicken     Appetizer     Mint     Basil     Spring     Kumquat     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 8 (appetizer) servings

Number Of Ingredients 11

1 tablespoon oriental sesame oil
8 ounces chicken thigh meat, cut into 1x1/4-inch strips
1/2 red onion, chopped
2 ounces kumquats in syrup* (about 4), drained, thinly sliced
6 ounces mung bean sprouts
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
16 rice paper rounds** (about 1/2 package)
8 large whole iceberg lettuce leaves
1 8-ounce bottle hoisin sauce*
2 teaspoons chili-garlic paste*

Steps:

  • Heat sesame oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and onion to skillet and sauté 3 minutes. Stir in kumquats. Remove from heat. Cool. Stir in bean sprouts.
  • Toss basil and mint in small bowl to combine. Dip 1 rice paper round into bowl of warm water until soft, about 10 seconds. Place on clean, moist kitchen towel to drain 1 minute. Repeat with another rice paper round. Place second round atop first round for double thickness. Top with a lettuce leaf, then place 1/8 of chicken-bean sprout mixture near lower edge of round. Sprinkle with 1/8 of herb mixture. Fold in sides of round, then roll up, starting near filling. Repeat with remaining rounds, lettuce leaves, chicken-bean sprout mixture, and herb mixture. (Can be made 3 hours ahead. Wrap in plastic and refrigerate.)
  • Whisk hoisin sauce and chili-garlic paste in medium bowl to blend. Slice each roll diagonally into 4 pieces, for a total of 32 pieces. Pour sauce into individual shallow bowls and place in center of each of 8 plates; surround with spring rolls and serve.
  • *Available at Asian markets, specialty foods stores and some supermarkets.
  • **Thin Vietnamese or Thai wrappers made from rice flour and known as banh trang. Available at Asian markets.

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