Spring Rolls

Baked Spring Rolls

• 12 spring roll wrappers (purchased)
• 2 tsp vegetable oil
• 1 cup thinly sliced Shitake mushrooms
• 2 green onions, sliced thin
• 2 cloves garlic, minced
• 1 tsp grated fresh giner
• 2 cups shredded Savoy cabbage
• 1 carrot, shredded
• half sweet red pepper, thinly slicwed
• pinch salt and pepper
• 2/3 cup water
• 1 Tbsp cornstarch
• 1 Tbsp Hoisin sauce
• 1/2 tsp sesame oil

Chilli Garlic Sauce:

2 Tbsp rice vinegar
1 Tbsp liquid honey
1 Tbsp water
2 tsp sodium-reduced soy sauce
1 clove garlic, minced
1/2 tsp sambal oelek

1. In large skillet, heat 1 tsp vegetable oil on medium high.
2. Add mushrooms, green onion, garlic and ginger, stirring until mushrooms are slightly soft (2 minutes).
3. Stir in cabbage, carrot, red pepper, salt, pepper. Continue to stir and cook about 4 minutes, until vegetables are tender-crisp.
4. In a small bowl, whisk together water, cornstarch, Hoisin sauce.
5. Pour over cabbage mixture, stir to combine, transfer to bowl. Let cool.
6. Lay 1 spring roll wrapper on work surface with point facing up.
7. Place 2 tbsp cabbage mixture on bottom third of wrapper.
8. Fold bottom point of wrapper over filling.
9. Fold in sides and roll up till 2-inch (5 cm) triangle of wrapper remains on top.
10. Lightly brush triangle with water and roll up to seal.
11. Repeat with remaining filling and wrappers.
12. Place on greased baking sheet.
13. Cover and refrigerate up to 8 hours OR bake immediately.
14. Just before baking, combine sesame oil with 1 tsp. vegetable oil. and brush over all spring rolls.
15. Bake in preheated 425 degree F oven, turning after 10 minutes, then continuing to bake until  crisp and golden, about 20 min.

Serve with Chilli Garlic Sauce:
Whisk together all ingredients until honey is dissolved.

Fresh Vietnamese Spring Rolls

• 4 8-1/2 inch rice paper wrappers
• cooked half chicken breast (or leftover pork, steak or cooked shrimp)
• 1 red bell pepper
• baby greens 
• 1 English cucumber
• 1 carrot
• 4 sprigs fresh basil
• 4 sprigs fresh mint
• 4 sprigs fresh cilantro

1. Slice cold cooked meat into 6 inch long thin strips.
2. Cut vegetables into very thin strips.
3. Tear fresh herbs.
4. Soak a rice paper wrapper in cold water about 1 minute or just until flexible. Place on a slightly damp towel.
5. Place some baby greens near the bottom of the round.
6.  Top with strips of meat and pepper, leaving a 2.5 cm margin at the sides.
7. Roll tightly until bottom edge meets the centre of the paper and sticks, then add more meat and vegetable. Finish with fresh herbs then finish rolling, pressing ingredients to keep roll tight and tucking in the sides.
8. Transfer spring rolls to a plate lined with damp paper towels or parchment paper, not touching, so they do not stick together. Cover completed rolls with damp papers as you work to prevent drying out.

Vietnamese Wraps with Chicken

• 12 boneless, skinless chicken thighs OR 4 breasts

Marinade for Chicken

• 2 finely chopped green onions
• 1 tsp grated lemon rind
• 3 cloves garlic, finely chopped
• 1 Tbsp sugar
• 2 Tbsp fresh mint, chopped
• 2 Tbsp fresh coriander, chopped
• 2 Tbsp fish sauce
• 1 Tbsp lemon juice
• 2 Tbsp vegetable oil

Salad for Wraps

• 1 head Boston lettuce, leaves separated
• 1 handful mint sprigs
• 1 handful coriander sprigs
• 1 bunch green onions, cut in 3" lengths
• 2 cups fresh bean sprouts
• 1/2 English cucumber cut into sticks
• rice paper wrappers

Dipping Sauce

• 1/4 cup water
• 1 cup sugar
• 1/2 sweet red pepper, stem removed
• 2 cloves garlic, peeled and crushed
• 1 tsp Asian chili sauce
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 2 Tbsp carrots, finely shredded

Chicken:

1. Trim any fat off chicken.
2. Combine marinade ingredients in a bowl: onions, lemon rind, garlic, sugar, mint, coriander, fish sauce, lemon juice, vegetable oil. 
3. Toss chicken in the mixture and marinate in the fridge 2-8 hours, turning occasionally.
4. Remove chicken from marinade and brown in oil in a hot skillet, about 2 minutes per side.
5. Finish baking in a 400 degree F oven 10-15 minutes or until juices run clear.

Dipping Sauce:

1. Combine water and sugar in a pot and bring to a boil over high heat, stirring to dissolve sugar. Boil 5 minutes or until slightly syrupy. Remove from heat. Cool completely.
2. In a food processor or blender, puree the red pepper, garlic and chili sauce with 1/4 cup cool sugar syrup. Add remaining ingredients and season to taste, adding more syrup to thin it down to pouring consistency.
3. Place carrots in a bowl and add sauce.

Salad Wraps:

1. Combine all salad ingredients except rice paper wrappers.
2. Dip wrappers in warm water and let sit on a tea towel 5 minutes or until they are pliable.
3. Roll up salad in rice wrappers and serve with chicken and dipping sauce.