Vietnamese Spring Rolls
| Yield: | 30 Servings |
| Categories: | Appetizers |
| 8 | oz | Chicken breasts; boneless, skinless |
| 2 | tb | Soy sauce |
| 1 | tb | Hoisin sauce |
| 1 | tb | Water |
| 2 | ts | Orange juice concentrate; frozen |
| 1 | ts | Peanut butter |
| 1/2 | ts | Chilli paste; oriental |
| 1 | ts | Sesame oil |
| 2 | ts | Cornstarch |
| 8 | Shiitake; dried | |
| 2 | oz | Cellophane noodles |
| 2 | tb | Peanut or safflower oil |
| 1 | tb | Ginger; fresh; minced |
| 2 | Cloves garlic; minced | |
| 3 | Scallion; minced | |
| 1 | Red pepper; sweet; julienned | |
| 3 | tb | Coriander or parsley; fresh chopped |
| 30 | Rice paper triangles (or 16 rounds) | |
| 6 | c | Oil; for deep frying |
Advertisement