Recipe

Autumn Rolls - Chicken Rolls With Spicey Pumpkin-mustard Sauce Recipe

	Alisdhair / All my dishes 1 month, 2 weeks ago So simple even I can do it! Prep:20m Cook:20m Servings:20	Alisdhair
	chinese eggroll springroll

Does this look good? Yeah! / Nope

Fans

quaziefly

shecooks4u

mjcmcook

Ingredients

3 lbs. of chicken breast meat

1 obscenely large carrot

1 large zucchini

Half a head of Napa cabbage

1 bunch of scallions

3 – 6 large cloves of garlic

1 oz. of fresh ginger

1 tsp. of Chinese five spice

2 tbls. of toasted sesame seeds (if you can stand them)

18 – 24 spring roll wrappers

MARINADE:

3/4 cup of vegetable oil

3 tbls. of sesame oil

¼ cup of soy sauce

1 tbls. black rice vinegar

2 tbls. of brown sugar

2 tbls. of cornflour

SAUCE:

3 oz. of raw pumpkin flesh

¾ cup of fine Dijon mustard

2 tsp. of dried mustard

1 tbls. of tamari

1 oz. of mirin

1 tbls. of honey

Directions

Mix all the components for the marinade together. Cut the chicken breasts into short thin strips and set them to marinate for 3-4 hours. Drain before cooking.

Cut the carrot and zucchini into a long thin julienne and the cabbage into a thin shred. Cut the scallions at a long diagonal. Finely chop both the garlic and the ginger.

Heat 2 separate sauté pans or woks. In one cook the chicken until it is nicely coloured . In the other start with the cabbage and carrots – sauté them until tender then add the zucchini and scallions. Season with the five spice, garlic and ginger and sesame seeds and cook a few minutes longer.

Combine the chicken and the vegetables and make the rolls with this filling. Deep fry them.

FOR THE SAUCE: Poach the pumpkin in chicken stock until it becomes very soft. Puree and sieve it into a small bowl and add to it all the remaining sauce ingredients. Let it chill a few hours before serving.

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Comments

mjcmcook 1 month, 2 weeks ago said:
~HELLO~
Delicious~ "5"FORK!!!!!
I look forward to tasting this combination
of flavors!
I added this recipe to some of my 'Groups'~
~*~mj~*~

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