Chinese Chick'n Wraps with Plum Sauce
For the Sauce:
1/3 cup Chinese plum sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot sauce (I use Sriracha)
For the rolls:
1 (8 ounce) package fake chicken
2 celery stalks, chopped fine
1 red pepper, chopped fine
2 carrots, shredded
4 tablespoons minced fresh ginger
1/4 teaspoon salt and pepper to taste
1 tablespoon fresh basil
1/4 cup chopped cilantro
3 green onions, green and white chopped
10 spring roll wrappers
sesame oil
water
1. In some sesame oil, saute the chick'n, vegetables, and seasonings except for the onions, basil, and cilantro. Add a little water every few minutes, so it doesn't stick, and the veggies will steam.
2. For sauce, heat a few inches of water in large pan so you can barely stick your fingers in. Add sauce ingredients, stir, and heat through.
3. When the filling is done ( veggies are cooked, but still firm) add in green onion, cilantro, and basil. Set aside.
4. Dip stiff wrapper in hot water for a few seconds until it becomes translucent and soft. With tongs, spread out wrapper on a clean dish towel. Scoop a portion of filling (it takes wrapping a few to figure out your ideal portion size), and wrap like a mini burrito. The sides will stick to each other.
5. Serve warm or chilled. The flavors develop over time. Dip in sauce.
My husband and I ate 5 each for dinner and we were stuffed but they make great appetizers too.
Source of recipe: A mutant version of my sister Jen's recipe made vegan
SO HOW'D IT GO?
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