Chicken and Pear Spring Rolls with 5 Minute Peanut Sauce


I took a cooking class with a wonderful friend of mine and one of the dishes we learned to make was the spring roll with spicy peanut sauce.  Now I do not like spice so I modified a bit for my tastes.  I also am a picky eater so modified some of the things I put in the spring roll.  I tend to make it more like a burrito rather than the dainty spring roll you all are likely to be familiar with.

Spring rolls:  These can be as creative as you wish!  No specific recipe.  You will need rice paper, shredded carrots, cilantro chopped, chicken or shrimp, pear sliced thinly, avocado sliced thinly, scallions finely chopped, mint chopped.

I used chicken tenderloins and grilled them you can also use chicken breast and curry the chicken-That recipe is: Oil a baking dish and preheat oven to 425 degrees Fahrenheit.  Liberally season both sides of 1 1b of chicken breast with 2 TBSP of curry powder, then place them in your oiled baking dish.  Drizzle 2-3 TBSP of water into the baking dish, cover with aluminum foil and place in oven for 20 minutes.  Remove from oven when done and let rest for at least 10 minutes before slicing or shredding.

Peanut Sauce:  In a food processor add: 1-5 garlic cloves, add 1/4 cup of peanut butter, 1/4 cup soy sauce, 2 TBSP honey, and 1-2 tsp of toasted sesame oil.  I also added some shredded carrots to give it a bit more thickness and crunch.  Blend well. This can be stored in the refrigerator for up to 3 days.

Take your rice paper gently submerge one wrapper in room temp water(which is in a bowl) spinning paper in a circle until completely moistened and starts to feel like you could bend it easily.  Place paper on a wet tea towel and place desired filling in middle third of paper.  Pull one side over like a burrito, followed by the other.  Tuck the top and bottom parts over to create a roll or pillow.  Serve with peanut sauce.

Enjoy!  Tell me what you think!

June Rydberg


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