Crisp Orange-Chicken Spring Rolls
Crisp orange-chicken spring rolls are served with sweet-and-sour chili sauce.
- Yield: Makes 12 rolls
Photography: Lisa Hubbard
Source: Body+Soul, April/May 2005
- 1 small fresh red chili pepper, minced
- 3 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1 tablespoon cooking wine
- 3 tablespoons orange juice
- 1 tablespoon low-sodium soy sauce
- 1/2 pound skinless chicken breast sliced into thin strips
- 1 tablespoon canola oil
- 1 large apple peeled, cored, and cut into thin strips
- 4 green onions, green part only, cut into short, thin slivers
- 1 small red bell pepper, seeded and cut into thin strips
- 1 tablespoon seasoned rice vinegar
- 1 1/2 teaspoons sesame oil
- 12 8-inch round dried rice-paper wrappers
- 1 head Boston or Bibb lettuce, leaves separated and washed
Combine chili pepper, garlic, ginger, wine, orange juice, and soy sauce in a medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
In a small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
Coat the large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in lettuce leaf, with Sweet and Sour Chili Sauce.