Crispy Spring Roll with Lettuce Wrap and Kung Pao Chicken
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| SPRING ROLL : | ||
| 1.00 | oz | Oil |
| 3.00 | oz | Bean sprouts |
| 5.00 | oz | Napa cabbage , chiffonade |
| 2.00 | cl | Garlic , chopped |
| 1.00 | oz | Green Onion , sliced thin |
| 3.00 | oz | Carrots , shredded |
| 0.30 | tsp | Ginger root |
| 0.30 | tsp | Ground Coriander |
| 0.30 | tsp | Cardamom |
| Cinnamon, ground , pinch | ||
| 10.00 | pc | Spring roll wrappers |
| KUNG PAO CHICKEN: | ||
| 2.00 | oz | Oil |
| 2.50 | lb | chicken breast , 1/2 " dice |
| 2.00 | oz | Serrano pepper , split lengthwise |
| 12.00 | oz | Bell pepper, red , sliced |
| 8.00 | oz | Scallions , sliced |
| 0.25 | cup | Soy sauce |
| 24.00 | floz | Knorr Ready-To-Use Sweet Red Chili Sauce 4 x 0.5 GA |
| 1.50 | cup | Peanuts , unsalted |
Preparation
SPRING ROLL:
1. Sweat garlic in oil - add spices and saute a few seconds. Add sprouts, cabbage, onions and carrots. Saute until tender. Roll in wrappers and deep fry until crisp. Serve in lettuce leaf.
KUNG PAO CHICKEN:
1. Quickly saute chicken in hot oil until just cooked through. Remove and reserve. In the same oil, saute peppers until hot but crisp. Add scallions and saute 1 minute. Add soy and chili sauces - bring to a simmer. Return chicken and add peanuts. Serve with rice.
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