Home Cooking: A fowl take on fresh spring rolls and peanut sauce

2014-05-15T00:00:00Z Home Cooking: A fowl take on fresh spring rolls and peanut sauceThe Associated Press The Associated Press
May 15, 2014 12:00 am  • 

Why do we never see fresh spring rolls stuffed with chicken?

We see shrimp and vegetarian and even crab. But never chicken. And that’s a shame, because the ingredients in a fresh spring roll — usually a blend of vegetables and noodles, often some avocado, maybe some mint, all wrapped in tender rice paper — aren’t all that far removed from the usual chicken salad ingredients.

And then there is the dipping sauce. There are plenty of variations, but spicy peanut sauce is among the most common. And chicken certainly gets along well with peanut sauce.

So I decided to take spring rolls in a fowl direction. When paired with crunchy jicama, carrots and cucumber, the chicken shines as a spring roll filling. Add fresh mint and a deliciously sweet-and-sour spicy peanut sauce, and you have the makings of a fine Asian-inspired meal.

When soaking the rice wrappers, do them one at a time. And don’t soak them longer than suggested or they will fall apart. The rice noodles and wrappers can be found in the Asian or international aisle of most grocers.

This recipe is an excellent way to use up leftover roasted or grilled chicken. And if you have no leftovers or are short on time, just grab a rotisserie chicken.

Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Activate

Latest Video

More videos

Centsible Mom's Couponing 101: Lingo

Centsible Mom Angela Pittenger goes over basic coupon lingo.


Follow the Arizona Daily Star

Featured businesses

View more...
View more...