Fresh Asian spring roll with glass noodle salad - FOX 10 News | fox10phoenix.com

Fresh Asian spring roll with glass noodle salad

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Yield: 8 Portions
Ingredients    
Chicken breast, boneless, skinless, 1 1/2 lb. finely diced
Canola oil for velveting 4 cups

For the stir-fry:
Dried black mushrooms 10 ea.
Chinese chili garlic sauce 1 Tbsp.
Lite soy sauce 2 Tbsp.
Shaoxing rice wine 1 Tbsp.
Corn oil 6 Tbsp.
Ginger, finely minced 1 Tbsp.
Garlic, finely minced 4 tsp.
Scallions, cut in small rings 6 ea.
Carrots, 1/4" dice 2 cups
Waterchestnuts, 1/4" dice 2 cups
Almonds, toasted, chopped 1 cup
Sesame oil 2 tsp.
Cornstarch dissolved in    1  Tbsp.
2 tablespoon cold water or chicken stock
Salt and pepper    to taste
Lite soy sauce    to taste
Rice wine vinegar to taste

Ingredient    
Rice paper rounds, 6 ½” diameter 8 ea.
Sugar 2    Tbsp.
Water 1    qt.

Filling
Glass Noodle ¼    lb.
Carrots, peeled, finely julienned 1 ea.
Celery, finely julienned 2 stalks
Red and Yellow Pepper, finely julienned    1 ea.
Snow and Snap Peas 1/2 cup
Bamboo Shoots 1/2 cup
Cilantro leaves    ¼ bunch
Salt 1 tsp.
Mint leaves ¼ bunch
Lime juice 1 ea.


Method for Stir Fry
1. Velvet the chicken: Heat 4 cups of oil in a sauce pot to 275°F. Add the chicken and immediately stir gently to separate the pieces. Let the meat cook for 20 - 30 seconds, then pour oil and chicken through a colander sitting in a deep bowl. Reserve the oil. The chicken should be barely cooked. Set aside until ready to stir fry.

2. Soak the mushrooms in warm water to cover until soft - approximately 30 minutes. Make sure that the mushrooms are rehydrated completely. Drain the liquid. Remove the stem, cut mushrooms into small dice. Combine the chili garlic sauce, soy sauce and shaoxing. Set aside. Line up all the ingredients for the stir fry in the order they are cooked.

3. Heat heavy sauté pan over medium heat. Add 3 oz oil, swirling to coat the pan. Add the ginger, garlic and scallions. They should sizzle without burning. Let cook until aromatic - 20 seconds. Add the mushrooms, carrots, water chestnuts and zucchini. Turn up the heat, sauté 1 minute. Add the chicken, sauté 1 minute. Add the chili soy mixture and simmer until the vegetables are tender but crisp. Add the almonds and sesame oil, toss to coat.

4. Stir in the cornstarch mixture to recombine it. Bring stir fry mixture to a simmer. Pour the cornstarch mixture into the stirfry, stirring constantly to ensure that it is evenly distributed. Cook until the mixture becomes glossy and slightly thick, 3-4 seconds. Adjust the seasoning with salt, pepper, soy sauce, sesame oil and rice wine vinegar. Cool stir fry on sheet pan.

Dipping Sauce    
Vegetable oil    ½ cup
Garlic, minced    3 tablespoons
Ginger, minced    3 tablespoons
Scallions, minced ½ cup
Hot bean paste    2 tablespoons
Light soy sauce    1 ½ cups
Dark soy sauce ½ cup
Sherry wine ½ cup
Rice vinegar ½ cup
Sugar 2 cups
Cornstarch 1 cup

Sauce:  Heat oil, add ginger, garlic, scallion, hot bean paste, and cook until it has a full bodied aroma.  Pour in the remaining seasonings and bring to a boil. Thicken to a medium thick consistency with cornstarch.
Method for Roll
1. Combine all dipping sauce ingredients and mix well. Make sauce ahead of time and keep cold.

2. Pour boiling water over cellophane noodles and allow to softened, about 3 minutes. Take out, shock and drain.

3. Toss noodles and vegetables in asian dressing.

4. Combine sugar and water, place rice paper in water briefly, to soften. Remove rice paper, blot off water, place a ½ cup of glass noodle filling on each paper, fold and roll up halfway. Add cilantro leaves into rolls.

5. Cut the roll into half and place in serving platter. Pour the sauce over and serve cold.
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