I was talking to my mom who reminded me how good summer rolls taste. I really like them, but for me the problem is most contain seafood, in reality that means shrimp. I am not against shrimp, I just do not care for them myself. Instead I chose to create summer rolls with chicken. I love how fresh these came out tasting. I also appreciate that even though I made them for lunch the extras were fine in the fridge until dinner. The other thing I noticed when searching the internet is that many people serve theirs with a peanut sauce, I too made a peanut sauce. I also created a spiced soy sauce that my husband and I devoured with the summer rolls, just a tip from us. Another note, the rice paper I used I bought on Amazon here (affiliate link). It probably could be found at your local Asian market, I just was busy when I last went grocery shopping and had limited time. You can probably guess by now what I am going to say is the first step. Prepare your ingredients. I found for me having all the ingredients prepared and ready made the rolling part fun. One thing I would also note is that although your first summer rolls may not look the best, they stick together quite well. I think this could be something that is done with children and they would have fun rolling up the rolls or deciding what goes in theirs. Kids love having ownership over their food. Even if their summer rolls are not perfect, they will taste great and the kids will be proud they could do it by themselves, provided ingredients are prepared ahead of time. I started by preheating my oven to 350 degrees. Then I took a chicken breast and seasoning it with salt and pepper. I then heated a pan with a drizzle of olive oil over medium high heat. I cooked it 2-3 minutes until seared on both sides, the time this will take varies by stove in my prior apartment this took 3-5 minutes, just watch and be careful the chicken does not burn. Then placed the entire pan in the oven until the chicken registered 165 with a meat thermometer. Then allow to cool and slice. I wanted it to be more simple and that is why I seasoned it such. I found this whole dish to be quite fresh and clean tasting, which is what I wanted. Next chop into thin strips, 1/2 of a cup of napa cabbage, 1/2 of a cup of purple cabbage, 1 peeled carrots into strips, and 1/4 of a cucumber sliced and then cut into strips. You could make this easy by slicing an avocado as well, if you are doing this with kids I would suggest you chop this ahead of time. You can also use 1/2 of a cup each of alfalfa sprouts and bean sprouts. Next you will make your dipping sauce. In a small bowl combine 1/8 of a cup of reduced sodium soy sauce, 1/8 of a cup of rice vinegar, 2 tablespoons of honey, 1/2 of a teaspoon of powdered garlic and 1/2 of a teaspoon of powdered ginger. Stir to combine. Next add 4 tablespoons of peanut butter with at least 4 tablespoons of water and 1/2 of a teaspoon of powdered ginger. If you are using natural peanut butter you may want to add a bit of sugar to taste for sweetness. Stir to mix together, if still too thick add water a tablespoon at a time until desired consistency is achieved. This will look like it has separated but if you continue stirring it will come together in a creamy consistency. Then it should look a bit like below. Next you will take your rice paper and in a shallow bowl with warm tap water, you will wet the paper. The design will disappear when you wet the rice paper. Then you can place it on a flat surface, I used a cutting board. Next you will layer your ingredients in your roll. I found that I liked the look of avocado or colorful vegetables on the outside most so I put that down first and then added a small pinch of all the other ingredients. I found that it was better for me to lay them out lengthwise and not to attempt to overstuff the rolls. Then you tuck the bottom of the roll up, the one side and the other and then roll it like a burrito until the final side is tucked as well. Your roll should be done, repeat until your ingredients are all used up. You can then dip and enjoy. Summer Rolls
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About MeI'm Sarah; a wife, traveler, foodie, and adventurer. Archives
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