Thai Style Baked Spring Rolls With Mushrooms And Chicken Recipes

THAI-STYLE BAKED SPRING ROLLS WITH MUSHROOMS AND CHICKEN

Steps:

• Add a splash of olive oil to a heavy-base fry pan on medium-high heat. Add chicken, salt, mushrooms, carrot, ginger and garlic. Sauté until chicken takes on colour and mushrooms sweat down. Then add sesame oil. Remove from heat and set aside to cool.
• Lay out single rectangular pieces of phyllo pastry. Brush one half with canola or vegetable oil. Fold over pastry to create a two-layered square piece. Place 2 to 3 tablespoons of mixture into the corner and roll pastry up like a burrito. Paint a dab of oil on remaining corner to seal spring roll.
• Lay spring rolls on a parchment lined baking tray Brush rolls lightly with oil and bake at 400⁰F for 10 to 15 minutes or until golden. Remove and serve with a store-bought sweet chili sauce.

THAI CHICKEN SPRING ROLLS

Steps:

• In a medium bowl, toss together the leftover chicken and vegetables. Put a wrapper onto a clean work surface with the corners of the wrapper facing North, South, East and West. Spoon about 2 to 3 tablespoons of the filling on the bottom third of the wrapper. Dampen the edges of the wrapper with some water to help it seal. Fold the bottom edge of the wrapper up over the filling and roll up half way. Fold the 2 side corners in toward the middle and continue to roll, pulling back slightly as you roll, to ensure a tightly wrapped spring roll. Repeat with the remaining wrappers and filling. Cover with a damp towel to keep them from drying out.
• Heat the canola oil in a high-sided skillet over medium-high heat to 350 degrees F.
• Add the spring rolls, 3 or 4 at a time, to the hot oil. Fry on all sides until crispy and golden brown in color, about 2 to 3 minutes per s side. Transfer the rolls to a serving platter and serve with the peanut dressing, for dipping.

THAI CHICKEN SPRING ROLLS

Steps:

• Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
• Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
• Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
• Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.