Spring Rolls with Chicken Salad and Peanut Sauce

This recipe is actually a melding of two previous recipes: Hmong Chicken Salad and Fresh Spring Rolls. It would be hard to find something that isn't delicious in a spring roll, but this is a particularly tasty combination with a zingy, juicy flavor. I am also including the recipe for hoisin peanut sauce. This batch makes about 8 spring rolls--increase as necessary.

Chicken Salad Spring Rolls

8 banh trang spring roll wrappers
4 oz. rice vermicelli noodles
2 c. Hmong Chicken Salad
4 large lettuce leaves, sliced very thin across the midrib
1 carrot, thinly julienned
3" slice of daikon, julienned

Place the rice noodles in a bowl and submerge in boiling water. Let sit for 3 minutes. Drain and rinse in cold water. Cut the pile of noodles a few times with kitchen scissors.

Fill a pie platter with warm water. Briefly wet a wrapper in the warm water and place it on a moistened plate. Place a rectangular pile of lettuce in the center of the wrapper, then put a small amount of the chicken salad on top (the lettuce protects the wrapper from the chicken's moisture). Arrange the carrots and daikon on the wrapper and then place some noodles on top.

Roll the wrapper by starting at the bottom, then fold the sides over, and roll it firmly but gently all the way up. If you stack up the finished rolls, put plastic wrap between them so they don't stick together.

Hoisin Peanut Sauce

1/3 c. hoisin sauce
3 Tbsp. smooth peanut butter
2 Tbsp. rice vinegar
2 Tbsp. water
1 clove garlic, crushed
1 Tbsp. chili garlic or Sriracha sauce
chopped roasted peanuts

Combine the hoisin sauce, rice vinegar, water, and peanut butter. I find this works better if I warm up the sauce for a few seconds in the microwave. Stir in the garlic and chili garlic sauce. Sprinkle with chopped roasted peanuts.

Comments

Thick-cut Pork Chops

These intimidating chops were actually pretty easy to cook. They're called an "Iowa Chop", and they're just a thick-cut, bone-in, center-cut chop. I've discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature . I find they're best just under 160 degrees. Pork Chops 2 1-lb. Iowa Chops 2-3 Tbsp. salt 2 Tbsp. white pepper 2 Tbsp. dried sage 2 Tbsp. Smoked (or regular) paprika 3 Tbsp. oil Sauce (optional): 1/2 c. chicken broth 1/2 c. white wine (I used Pinot Grigio) 2 Tbsp. corn starch 1 tsp. white pepper 2 tsp. Dijon mustard 1/4 c. cold water Preheat the oven to 350. Pat the chops dry with some paper towel. Sprinkle them liberally with the salt and spices and allow them to warm up to room temperature while you start the quinoa and chop the cauliflower. Place the oil in your pan, but do not pre-heat the pan. Add the chops to the pan and place them on the stove. Heat the pan up to medium, turning the chop ...

Graphic pig pictures below! >>

Miele Steam Oven Pulled Pork

I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact. 3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with) 1 large white onion, 1/4" slices 1 Tbsp. butter 1 chicken boullion cube 1 c. water 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. whole coriander 1 Tbsp. coarse ground salt 1 Tbsp. brown sugar 1 tsp. dry mustard 1 tsp. white pepper 1/2 tsp. cinnamon 1/4 tsp. cayenne 1/4 tsp. allspice 1/4 tsp. celery seed Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewha...

Graphic pig pictures below! >>

Making Pelmeni, Basic Pasta Dough

For mom's birthday I decided to make her some pelmeni (Russian dumplings) with my awesome new pelmeni-maker. I learned about this clever device when we had crazy Russian neighbors on Jackson Street, and the babushka of the house invited us over and made a batch of pelmeni. I hadn't come across the mold in any of the Russian stores around town so I turned to eBay and sure enough I found it there. I ordered it and it was delivered within 3 weeks for under $25. It's a fantastic way to decrease the labor involved in making tasty, tasty little dumplings. The instructions that came with it were very poorly translated into English, but Joe's roommate was able to translate them much better from the original Russian. So far I've only made meat-filled pelmeni, but the possibilities for fillings are boundless and could involve potatoes, vegetables, kasha, or whatever you can think up. Here's the step-by-step process I used with recipes along the way: The Dough This is a ba...

Graphic pig pictures below! >>

Extra Schmaltz!

Search This Blog