Strawberry Recipe
Well-Pict Strawberry Chicken Spring Rolls
Filling:  14 oz. boneless, skinless chicken breast 2 tbsp. soy sauce 1 tbsp. sugar 1/2 tsp. minced ginger 1/2 tsp. minced garlic Zest of 1 lemon, reserving lemon juice for sauce 2 tbsp. canola oil
Fill a large bowl with hot water. Submerge one wrapper until softened, then carefully remove and place on clean kitchen towel. In center of wrapper, layer 3 tbsp. cabbage, a few slices each of chicken, cucumber and strawberries, and a sprinkling of cilantro and mint. Folding in the sides, roll up tightly until you have a tight, cigar-like shape. Repeat with remaining ingredients.
Rolls: 1 cup hulled, sliced Well-Pict strawberries 12 spring roll wrappers 2 cups thinly sliced Nappa cabbage 1 cup julienned cucumber, peeled 1 1/2 tbsp. chopped cilantro 1 1/2 tbsp. chopped mint
Slice each spring roll in half with a diagonal cut, and serve with dipping sauce.
Dipping Sauce : 1 1/4 cups sugar 1/2 cup rice wine vinegar Juice of 1 lemon 2 tsp. soy sauce 2 tsp. fish sauce 2 tsp. minced ginger 2 tsp. minced garlic 1/2 tbsp. minced jalapeņos 1/3 cup thinly sliced scallions 4 oz. Well-Pict strawberries, hulled, halved, and thin-sliced
In saucepan, mix together sugar, vinegar, lemon juice, soy sauce, fish sauce, ginger, and garlic. Simmer over medium low heat until sugar is dissolved, about 5 minutes. Strain and let cool, then add jalapeņos, scallions, and strawberries.
Source: www.wellpict.com
|