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    Curried Chicken & Mushroom Spring Rolls: Curry Powder, Red Garam Masala

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    Nami
    This recipe provides instructions for making Curried Chicken and Mushroom Spring Rolls with an Asian Dipping Sauce. The spring rolls are assembled by layering curry-spiced chicken, wild mushrooms sautéed with curry powder, bell peppers and snow peas in rice paper wrappers. The dipping sauce combines rice vinegar, brown sugar, soy sauce, sesame oil and red onion. The spring rolls are served with the dipping sauce.

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    Attribution Non-Commercial (BY-NC)
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    Curried Chicken & Mushroom Spring Rolls: Curry Powder, Red Garam Masala

    Uploaded by

    Nami
    6 views1 page
    This recipe provides instructions for making Curried Chicken and Mushroom Spring Rolls with an Asian Dipping Sauce. The spring rolls are assembled by layering curry-spiced chicken, wild mushrooms sautéed with curry powder, bell peppers and snow peas in rice paper wrappers. The dipping sauce combines rice vinegar, brown sugar, soy sauce, sesame oil and red onion. The spring rolls are served with the dipping sauce.

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    Curried Chicken

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    This recipe provides instructions for making Curried Chicken and Mushroom Spring Rolls with an Asian Dipping Sauce. The spring rolls are assembled by layering curry-spiced chicken, wild mushrooms sautéed with curry powder, bell peppers and snow peas in rice paper wrappers. The dipping sauce combines rice vinegar, brown sugar, soy sauce, sesame oil and red onion. The spring rolls are served with the dipping sauce.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    6 views1 page

    Curried Chicken & Mushroom Spring Rolls: Curry Powder, Red Garam Masala

    Uploaded by

    Nami
    This recipe provides instructions for making Curried Chicken and Mushroom Spring Rolls with an Asian Dipping Sauce. The spring rolls are assembled by layering curry-spiced chicken, wild mushrooms sautéed with curry powder, bell peppers and snow peas in rice paper wrappers. The dipping sauce combines rice vinegar, brown sugar, soy sauce, sesame oil and red onion. The spring rolls are served with the dipping sauce.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Curried Chicken & Mushroom Spring Rolls

    1 tablespoon Curry Powder, Red 1 teaspoon Garam Masala 2 cups thinly sliced cooked chicken 2 tablespoons oil 1 pound assorted wild mushrooms (such as shiitake, oyster and cremini), sliced 1 red bell pepper, thinly sliced (about 1 cup) 3 ounces fresh snow peas, cut into thin strips (about 1 cup) 12 round rice paper wrappers (8 1/2-inch) Asian Dipping Sauce: 1/4 cup water 2 tablespoons rice vinegar 1 tablespoon packed light brown sugar 2 teaspoon soy sauce 1 teaspoon sesame oil 2 tablespoons finely chopped red onion 1. Heat large nonstick skillet on medium heat. Add curry powder and garam masala; cook and stir 1 minute or until fragrant. Reserve 1 teaspoon of the spice mixture to season mushrooms. Sprinkle remaining spice mixture over chicken in medium bowl. Toss to coat well. Set aside. 2. Heat oil in same skillet on medium-high heat. Add mushrooms and reserved spice mixture; cook and stir 3 to 4 minutes or just until tender. Remove from skillet. Add bell pepper and snow peas to skillet; cook and stir 1 to 2 minutes or until tender-crisp. Remove from skillet. 3. To assemble Spring Rolls, fill 9-inch pie plate with warm water. Dip 1 rice paper wrapper in water to wet completely. Place on work surface. Blot dry with paper towel. Arrange 1/4 cup of the mushrooms, 2 tablespoons of the vegetable mixture and 2 tablespoons of the chicken in center of the rice paper wrapper. Fold bottom edge of rice paper wrapper over filling ingredients. Fold in sides, then gently roll tightly to enclose filling. Place spring roll on platter or tray. Cover with damp paper towels and plastic wrap. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls. Refrigerate at least 30 minutes or up to 2 hours. 4. For the Asian Dipping Sauce, mix water, vinegar, sugar, soy sauce and sesame oil in small bowl until well blended. Stir in onion. Serve dumplings with Dipping Sauce.

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