Recipe

Crispy Rice Chicken Recipe

Print Recipe

Ingredients

Directions

Step #1 Make the vinaigrette: In a bowl, white pepper, pink pepper, whisk together lemon juice, & salt.
Step #2 Whisk in honey.
Step #3 Drizzle in olive oil in a slow stream to emulsify.
Step #4 This is a temporary emulsification and needs to be whisked just before serving.
Step #5 In a heated pan with olive oil saute the potatoes.
Step #6 Spice up this with salt & pepper.
Step #7 Cover the pan & roast until potatoes are tender.
Step #8 Add sun dried tomatoes to the pan.
Step #9 Transfer mixture to a bowl.
Step #10 With a hand-held masher, mash the mixture until fluffy.
Step #11 Check for Spice uping.
Step #12 Place the potatoes mixture into a pastry bag fitted with a round tip.
Step #13 To hydrate the rice paper wrappers, fill a large bowl with warm water.
Step #14 Place the wrappers in water for about 3 mins until soft.
Step #15 Remove one wrapper at a time from the water, lay out on a flat surface, & blot with a paper towel.
Step #16 Pipe a 5-inch strip of mashed potatoes in the center of the wrapper.
Step #17 Lay a tuna bar & a piece of scallion evenly next to the potato.
Step #18 roll this into a spring roll.
Step #19 In a very hot pan with oil saute the spring rolls quickly, browning all sides.
Step #20 Cook on very high heat, making sure not to cook the tuna.
Step #21 Cut each spring roll this into 5 pieces.
Step #22 Brush with olive oil.
Step #23 Drizzle with the vinaigrette & serve as soon as possible.
Step #24 Yield: 20 pieces.
Enjoy the Crispy Rice Chicken recipe

Viewing Crispy Rice Chicken Receipe