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Master Rice Paper Technique
Shrimp-Cucumber Summer Rolls
Chicken and Mango Summer Rolls
Crispy Caramelized Shallot and Pork Spring Rolls
Rice Paper Philly Cheesesteak
Todd
English's Warm Lobster Summer Rolls with Brown Butter Morel Sauce
WINE NOTES
Grant Burge Kraft Sauvignon
Blanc, Austraila: Light green hue comes
from cooler climate fruit. Grassy, typical sauvignon blanc
characters with prominent aromas of tropical fruit salad (pineapple,
kiwi, lilikoi). Clean and refreshing acid with good length of
finish.
Robert Sinskey Pinot Blanc, Los Carneros: Aromatic with notes
of jasmine and honeysuckle. Rich mouthfeel with bright acidity pairs
well with food, especially lobster.
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Chicken and
Mango Summer Rolls
Serves 4
- 4 softened Rice Paper Wrappers
- 1/4 pound soaked rice noodles
- 2 large chicken breasts, boneless,
skinless, seasoned with salt and pepper, baked in 350 degree oven
until cooked through
- 2 large mangos, peeled, cut into 1/2-inch
slices
- Dipping Sauce (recipe below)
- Fresh mint for garnish
Lay out softened rice paper, place a few
pieces of chicken along middle, top with mango and noodles. Roll
tightly and let rest seam-side down before slicing. Once
bias-sliced, garnish with mint leaves and serve with dipping sauce.
Dipping Sauce
Makes about 3/4 cup
- 1/4 cup fish sauce
- Juice of 4 limes
- 2 teaspoons sugar
- 2 fresh Thai bird chiles, minced
- 2 tablespoons shredded carrots
- In a small bowl, combine all ingredients.
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