Makes 24 rolls
Almond Dipping Sauce:
Makes 3 cups
2 teaspoons vegetable oil
6 ounces onions, diced
1 ounce garlic, minced
1 ounce ginger, minced
2 teaspoons red pepper flakes
4 ounces 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
Spring Rolls:
4 ounces thin Chinese rice noodles
2 pounds chicken breast, cooked and shredded
2 ounces 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 each round rice paper wrappers
Almond Dipping Sauce:
In saute pan, heat oil over medium heat. Add onions, garlic, ginger and pepper flakes; saute about 3 minutes or until soft but not brown.
In blender jar, combine onion mixture with remaining ingredients; puree until slightly chunky.
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.
Recipe created by Chef Martin Wolf, Wolf Cuisine, Matthews, NC