Autumn Rolls - Chicken Rolls With Spicey Pumpkin-mustard Sauce
From alisdhair 14 years agoIngredients
- 3 lbs. of chicken breast meat shopping list
- 1 obscenely large carrot shopping list
- 1 large zucchini shopping list
- Half a head of napa cabbage shopping list
- 1 bunch of scallions shopping list
- 3 – 6 large cloves of garlic shopping list
- 1 oz. of fresh ginger shopping list
- 1 tsp. of Chinese five spice shopping list
- 2 tbls. of toasted sesame seeds (if you can stand them) shopping list
- 18 – 24 spring roll wrappers shopping list
- MARINADE: shopping list
- 3/4 cup of vegetable oil shopping list
- 3 tbls. of sesame oil shopping list
- ¼ cup of soy sauce shopping list
- 1 tbls. black rice vinegar shopping list
- 2 tbls. of brown sugar shopping list
- 2 tbls. of cornflour shopping list
- SAUCE: shopping list
- 3 oz. of raw pumpkin flesh shopping list
- ¾ cup of fine Dijon mustard shopping list
- 2 tsp. of dried mustard shopping list
- 1 tbls. of tamari shopping list
- 1 oz. of mirin shopping list
- 1 tbls. of honey shopping list
How to make it
- 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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