Chicken Spring Rolls | Satay Sauce

I can’t believe it’s been six months since I re-launched Craving Mad. Thanks for all of the great feedback on the blog, instagram (@craving_mad) and in person. I hope the blog has made you rethink the ingredients in your kitchen–and inspired you to start cooking. I still have so many ideas for the blog, but for now, I’m trying to balance the ingredients and difficulty of the recipes so that anyone can jump in and cook something awesome.

Spring rolls are standard faire at almost every vietnamese restaurant out there, but you wouldn’t believe how easy they are to make at home. I played around with a few different copy-cat recipes, but I liked this version the best. This is one of those dishes that will have you asking that central question: why eat out?

Let’s cook.

You’ll need:

2 lbs Ground Chicken

6 Cloves of Garlic, minced

3 Green Onions, sliced thinly

2 Carrots, sliced thinly

1/2 Cup Cilantro, chopped

1/4 Cup Thai Basil, chopped

2 Limes

1 Birdseye Chili, minced (optional)

1 Tbs Ginger, minced

2 Tbs Crunchy Peanut Butter

2 Star Anise Seeds

1/2 Cup Water

2 Tbs Soy Sauce

2 Tbs Dark Soy Sauce

1 Tbs Brown Sugar

1 Tsp Honey

1 Tsp Sesame Oil

2 Tbs Fish Sauce

1 Tsp Turmeric

1 Tsp Coriander

1 Pack of Rice Paper

2 Cups Hot Water

Salt and Pepper to taste

  1. Transfer chicken into a large mixing bowl, and use a spoon press it into a flat layer. Season with fish sauce, coriander, chili flakes, black pepper, salt, brown sugar, minced ginger, green onion, and half of the minced garlic. Stir to mix evenly, then cover with plastic wrap, and marinate in the fridge for one hour.
  2. Remove chicken from the fridge, and let stand on the counter for thirty minutes. Heat a wok, (or large frying pan) on medium-high with two tablespoons of vegetable oil. Add star anise to the oil, and quickly stir in chicken. Allow the chicken to caramelize on the wok for about one minute, then continue stirring vigorously. Add lime juice, and thai basil, and stir until the chicken is fully cooked. Remove from heat, and allow to cool.
  3. Combine peanuts, peanut butter, soy sauce, garlic, green onion, sesame oil, honey, lime juice, birds-eye chilies, and hot water. Mix until a smooth, thin sauce forms. Season with salt and pepper as needed.
  4. Simmer 1/2 cup of water in a shallow pan. Quickly submerge rice paper in the water, and allow it to rehydrate and soften. Fill with chicken, cilantro, thai basil, and shaved carrots, and roll.
  5. Serve with peanut sauce.





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