Sunday, June 22, 2008

Mango Chicken Summer Rolls

Is it just me or is it hard to think of something to make for dinner when it's 114 degrees? This is my version of Gourmet's Mango Shrimp Summer Rolls because alas, shrimp in a Phoenician summer tends to be nasty.

Dipping Sauce: Trader Joe's Satay Peanut Sauce

Rolls:
2 grilled chicken breasts (I sprinkle McCormick's Steak Seasoning Salt liberally over each breast), cut into strips
6-8 oz rice noodles
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt I often forget this and can't really tell a difference
16 (8-inch) rice-paper rounds plus additional in case some tear approximately
1/2 cup of fresh cilantro leaves* approximately
1/2 cup of fresh basil leaves* approximately
1/2 cup of fresh mint leaves*
*I like to use 2 of these; I've never had all three on hand.

Get your knife ready!

1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long julienne strips
1 lb firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks

Add noodles to boiling water and cook until just tender, about 5 minutes.

Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.

Find a shallow bowel that will fit the rice rounds. Fill with fairly hot water (the hotter the water, the faster the rice rounds soften). I have to refill my water often because I'm kind of slow.

I use 2 rice rounds at a time to make the summer rolls more structurally sound.

Soften 2 rice rounds by placing in the warm water; it'll take about 30 seconds (sometimes longer if the water isn't very hot). Gently lift the rounds together and lay on work surface.

I like approximately a tablespoon of each herb, 2-3 mango, scallions, and cucumber matchsticks each, 3 T of rice noodles, and 2 chicken strips. Sometimes, I'll add bell pepper, carrot, or grilled portobello mushroom or grilled tofu (in place of the chicken, but if I didn't make the grilled chicken, I'd have a riot on my hands).

Wrap like a burrito, or chimichanga, or spring roll--you know, a nice neat packet (but mine don't always look very nice or neat). Repeat again, and again, and again :)

2 comments:

Jessica said...

How is it possible that you have time to make a recipe like this?
Holy Cow! If I had eight hands and a garden of herbs.
But, it sounds delicious. Invite me over next time you make it ;)

EmilyCC said...

I'll admit the first time I made this, I didn't make it again for 2 years because it took me so long. But, the next time I did, it took me about 40 minutes.

And, I'll have to admit, I usually make "Deconstructed Mango Summer Rolls" where I leave out the rice round wrapping and put everything on top of a bed of the rice noodles.