CHICKEN AND BROCCOLI RABE SUMMER ROLLS
Provided by Anne Burrell
Categories appetizer
Time 55m
Yield 16 spring rolls
Number Of Ingredients 15
Steps:
- Heat a tall-sided pot half filled with canola oil to 350 degrees F. Bring a large pot of salted water to a boil.
- Trim the ends of the broccoli rabe and blanch in the boiling water. Drain well.
- Coat a large saute pan with enough olive oil to coat the bottom. Put the garlic in the pan and heat over medium heat. When the garlic is fragrant, add the chile paste and cook for an additional minute.
- While the garlic and chile cook, finely chop the broccoli rabe, then add to the pan. Cook for a couple minutes to marry the flavors. Season with salt. Remove from the heat and allow to cool.
- In a mixing bowl combine the ground chicken and Parmesan thoroughly and sprinkle with salt. Mix in the cooled broccoli rabe.
- To build the egg roll, lay the wrapper flat on the work surface like a diamond, with one corner facing you. Brush a little egg wash over the top corner and edges of the wrapper. Lay some of the stuffing in the bottom third of the wrapper in a horizontal log, leaving a 1-inch gap on either side. Fold the bottom corner over the stuffing; fold the sides inside like an envelope and roll all the way to the top. Place the egg rolls on a sheet tray until ready to fry.
- Fry the egg rolls in the oil until golden brown and crispy. Remove and drain on a paper-towel-lined sheet tray. Place the egg rolls on a platter and serve with the Dipping Sauce.
- In a small bowl combine the yogurt, mustard and vinegar. Season with salt.
CHICKEN SUMMER ROLLS
These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone -- even adults -- will love them.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 rolls or 3 to 4 servings
Number Of Ingredients 13
Steps:
- Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
- Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
- Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
- Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
- Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.
CHICKEN AND MANGO SUMMER ROLLS
Rice noodles, chicken, and mango, make up the filling of these Vietnamese-inspired summer rolls. Firm vermicelli rice noodles are commonly added to summer rolls, but rolls can be made without them. Experiment with different fresh fillings and flavor combinations.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 8
Number Of Ingredients 9
Steps:
- Pour boiling water over noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
- Place a layer of filling on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of filling.
- Fold bottom of wrapper tightly over filling.
- Roll over once, tuck in sides, and finish rolling. If desired, add fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.
Nutrition Facts : Calories 206 g, Fat 1 g, Fiber 1 g, Protein 13 g
CHICKEN SALAD SUMMER ROLLS
I love chicken salad sandwiches but every once in a while for a change of pace will do this gluten-free, low-carb summer roll version, which is as fun to make as it is to eat! A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli. So addicting! This is a great summertime culinary project for kids.
Provided by Chef John
Time 1h10m
Yield 3
Number Of Ingredients 20
Steps:
- Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
- Dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
- Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
- Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
- Serve summer rolls with dipping sauce on the side.
Nutrition Facts : Calories 648.2 calories, Carbohydrate 18.9 g, Cholesterol 73 mg, Fat 55 g, Fiber 10.3 g, Protein 24.7 g, SaturatedFat 8.5 g, Sodium 317.1 mg, Sugar 4.4 g
SUMMER SAUSAGE ROLLS
When the weather is warmer, bring some sunshine flavours into everyone's favourite afternoon tea and picnic snack
Provided by Emma Lewis
Categories Afternoon tea, Starter, Treat
Time 40m
Yield Makes 20 rolls
Number Of Ingredients 9
Steps:
- Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well.
- Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
- Heat oven to 200C/180C fan/gas 6. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds. Bake for 20 mins until golden.
Nutrition Facts : Calories 119 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.38 milligram of sodium
More about "chicken summer rolls recipes"
CHICKEN SUMMER ROLLS - HOW TO MAKE SUMMER ROLLS
From tablefortwoblog.com
Cuisine AsianTotal Time 35 minsCategory Appetizer, Main CourseCalories 529 per serving
- Heat the oil in a medium skillet over medium heat. Once hot, add in the garlic and reduce the heat to medium-low.
VIETNAMESE SUMMER ROLLS WITH CHICKEN - AHEAD OF THYME
From aheadofthyme.com
Reviews 1Calories 243 per servingCategory Appetizer
CHICKEN SUMMER ROLLS WITH PEANUT DIPPING SAUCE | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
SUMMER ROLLS (AUTHENTIC VIETNAMESE RECIPE!) - RASA …
From rasamalaysia.com
VIETNAMESE SUMMER ROLLS RECIPE WITH CHICKEN
From olivemagazine.com
BEST CHICKEN SUMMER ROLLS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.6/5 (317)Total Time 30 minsServings 3-4
CHICKEN AVOCADO & MANGO SUMMER ROLLS - A SAUCY KITCHEN
From asaucykitchen.com
CHICKEN SPRING ROLLS RECIPE - BBC FOOD
From bbc.co.uk
ASIAN CHICKEN SUMMER ROLLS - BHG.COM
From bhg.com
CHICKEN RICE PAPER ROLLS {CHICKEN SUMMER ROLLS} - COOK IT REAL GOOD
From cookitrealgood.com
ROTISSERIE CHICKEN SUMMER ROLLS (GLUTEN-FREE) - KROLL'S KORNER
From krollskorner.com
SUMMER ROLLS RECIPE - BBC FOOD
From bbc.co.uk
CRISPY CHICKEN EGG ROLLS | PERDUE®
From perdue.com
CHICKEN SUMMER ROLLS - CTV
From more.ctv.ca
CHICKEN CURRIED MANGO ARAM ROLLS - RECIPES - FOSTER FARMS
From fosterfarms.com
SUMMER ROLLS RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN SPRING ROLLS | FRESH CHICKEN SUMMER ROLLS | WHITE ON RICE
From whiteonricecouple.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love