Almond Spring Rolls
2 teaspoons vegetable oil
6 ounces onions, diced
1 ounce garlic, minced
1 ounce ginger, minced
2 teaspoons red pepper flakes
4 ounces Mandelin Blanched Slivered Almonds
1-1/3 cups coconut milk
2/3 cup soy sauce
1-1/2 ounces brown sugar
2 tablespoons curry powder
1/4 cup lime juice
4 ounces thin Chinese rice noodles
2 pounds chicken breast, cooked and shredded
2 ounces Mandelin Blanched Slivered Almonds
2 ounces carrots, julienned
2 ounces red bell pepper, julienned
2 ounces green onions, thinly sliced
2 tablespoons mint, chopped
2 tablespoons cilantro, chopped
24 round rice paper wrappers
Almond Dipping Sauce:
To make dipping sauce: In sauté pan, heat oil over medium heat. Add onions, garlic, ginger and pepper flakes; sauté about 3 minutes or until soft but not brown.
In blender jar, combine onion mixture with remaining ingredients; purée until slightly chunky.
To make spring rolls: In rapidly boiling water, cook noodles about 5 minutes or until tender. Drain; rinse in cold water. Cut 3 or 4 times with knife or scissors to make shorter pieces.
Toss noodles with remaining ingredients except rice paper wrappers.
Dip one wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water. Place about 1/3 cup noodle mixture on wrapper. Fold bottom over filling, fold in sides and roll up into tight cylinder. Repeat with remaining ingredients to make 24 rolls.
Serve each roll with 2 tablespoons Almond Dipping Sauce.
Yields 24 rolls.
If choosing to go meatless, prepare more vegetables and add extra almonds to make up for skipping the chicken. Otherwise, just omit the chicken for a smaller yield.
Developed by Chef Martin Wolf for Almond Board of California.