Sunday, January 13, 2013

Crispy Rice Wrapper Thai Chicken Lettuce Rolls

I love lettuce wraps and wanted to try something new with my typical recipe, so I added the rice paper. I am personally not a fan of the chewy rice paper wrapper texture, so I have decided to baking the rolls in order achieve a crisp texture. By baking the rolls, you are also making them easier to serve for cocktail parties and football gatherings. A great thing about this recipe is that you can make the filling a day in advance and then just roll and bake prior to eating. For those of your concerned about calories and carbs, this is a great option. The result is a very filling dish highlighted by a vinegary sauce to lighten the dish even more. If you do not want to use rice paper wrappers at all, simple serve the filling directly on the lettuce leaves after cooking (this is how I first made the recipe).

Ingredients:
Filling                                                                             
3 Tablespoons vegetable oil
2 boneless skinless chicken breasts
1 Cup water chestnut, finely diced
1 1/4 Cups baby portobello mushrooms, finely diced
3 Tablespoons yellow onion, minced
1 Clove garlic, minced 

Special Sauce                                                        
1/4 Cup sugar                                                         
1/2 Cup hot water                                                   
2 Tablespoons soy sauce                                       
2 Tablespoons rice vinegar
2 Tablespoons ketchup
1 Tablespoon lemon juice
1 Tablespoon spicy brown mustard
1 teaspoon garlic powder

2 teaspoon Thai chili sauce

Stir Fry Sauce
2 Tablespoons soy sauce
2 Tablespoons light brown sugar
1/2 teaspoon rice vinegar


Additional
Iceberg Lettuce Leaves
Rice Paper Wrappers
Canola Oil

1. Start by making the special sauce. Combine the hot water and sugar in a bowl and whisk to dissolve. When the sugar is completely dissolved, add the remaining ingredients, whisking to combine. Cover and store in the refrigerator until ready to serve.

2. In a large skillet, heat 2 Tablespoons of oil over medium high heat. When the oil is hot (rippling) add the boneless chicken breasts...DO NOT MOVE THEM! Allow the chicken to cook for 5-6 minutes and then turn. Allow to cook on the other side. If you have thick pieces of chicken, you may need to repeat the turning process again with a total cooking time of 13-15 minutes. You should get a good brown crust. Remove chicken from the pan (also remove the pan from heat) and allow to rest until cool enough to handle. Dice into small pieces, roughly the same size as the mushrooms.

3. While the chicken is cooling, combine the ingredients for the stir fry sauce and set aside.

4. Once you have chopped the chicken, return the pan to the heat and add another Tablespoon of oil to the pan. When hot, add the filling ingredients to the pan and stir. Add the stir fry sauce and allow to cook for 4-5 minutes, stirring frequently. Remove the filling from the pan and allow to cool (10 minutes)

5. When the filling has cooled, you may begin the assembly of the rolls.

PREHEAT OVEN TEMPERATURE: 425 degrees

6. Prepare a glass baking dish by coating with a thin layer or canola oil. You DO NOT want a lot of oil, just enough to create a barrier while baking.

7. To assemble the rolls, you will need a large dish filled with hot tap water, rice paper wrappers, cooled filling, and a plate. To fill each roll, begin by soaking the rice paper wrapper in the hot water for 25-30 seconds until softened....do not let them sit too long (TRUST ME!). Place the wrapper on a plate. With the wrapper laying flat, scoop 2 Tablespoons of the prepared filling into the center of the wrapper. You are going to fold them up burrito style; fold the sides in to meet in the middle and then roll tightly. Set the filled rolls on the prepared baking dish. DO NOT ALLOW THE ROLLS TO TOUCH ON THE BAKING DISH! If they touch at any time during baking, they will attach to each other and break apart when separated. 

8. Once you have all the rolls prepared, coat each roll with a light drizzle of canola oil and gently rub to coat.

9. Bake the rolls in a preheated 425 degree oven for 20-25 minutes or until lightly golden and crispy. As baking times will vary, keep an eye on your oven!

10. Remove from the oven and serve with lettuce leaves, used to wrap around the hot rolls, and drizzled with the special sauce.





1 comment:

  1. One of my favorites on here.
    You just need to post some helpful advice on how to stop eating this once you have started. I could almost clean out the entire bowl!

    ReplyDelete