INGREDIENTS:
8 boneless chicken thighs, cut into thin strips
Marinade:
4 tablespoons lemon grass, minced
2 shallots, chopped
4 cloves garlic, smashed
2 Thai chiles, sliced
1-inch piece of ginger, peeled and chopped
2 teaspoons fresh turmeric, microplaned
1 tablespoon ground coriander
2 tablespoons ground cumin
3 tablespoons dark soy sauce
1/3 cup coconut milk
3 tablespoons fish sauce
1/3 cup brown sugar
2 tablespoons oil
To assemble::
8 8-inch diameter rice papers
24 5-inch-long cucumber slices
8 pieces green lettuce
1 cup cooked rice vermicelli
1/4 cup radish, thinly sliced
1/4 cup carrot, julienned
3 tablespoons jalapeño, thinly sliced
Thai basil
Cilantro
Mint
Dipping sauce:
1/2 cup reserved marinade
2 tablespoons chunky peanut butter, or more to taste
1 tablespoon lime
INSTRUCTIONS:
In a blender or food processor, blend marinade ingredients. Reserve 1/2 cup for dipping sauce. Pour remaining marinade over chicken, and marinate for 3 hours.
To prepare dipping sauce, whisk the reserved marinade with peanut butter and lime juice.
Weave chicken through 8-inch bamboo skewers, adding another strip if needed to allow 2 inches of skewer at the bottom for easy handling. Lay skewers between two pieces of plastic wrap and pound until thin. Preheat a grill to medium, and grill skewers until lightly charred and cooked through, about 8 to 10 minutes.
Soak rice paper in a bowl of water, hot but warm enough to keep your fingers in for 3 seconds at a time. Press the paper until completely immersed, and lay out on a plate or work surface. Lay 3 slices cucumber down the middle, then a piece of lettuce, a chicken satay, vermicelli, radish, carrot, jalapeño and herbs. Fold one inch up to the cucumber, fold down and to one side. Then roll up tightly, and the exposed rice paper should seal the roll. Keep the rolls hydrated by rubbing more water or laying wet paper towels on top.
Serve rolls with dipping sauce.
Source:https://juniorchefstars.com/recipe/veggie-spring-rolls-and-chicken-satay/
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