Thai Spring Roll Fusion

That's my fancy shmancy made-up name for a made-up dinner I made this last week. Whaddya think? You have to say it slow and with a deep voice like you're an announcer for American Gladiators.

It could also be called: Chicken and Veggie Springrolls with Thai Peanut Sauce

My kids loved it, my husband loved it, I loved it. So I thought I'd share it with you.

Here's the thing about me. Are any of you like this? I'm a main course kinda gal. I rarely make side dishes. In fact, I kind of panic if I'm having company over. Scrambling to find sides. I mean, unless it's a pot roast or something - dishes like this don't really need sides. They have everything you need. You'll see what I mean. And then you can tell me what kind of side you might have added... if any.

Thai Spring Roll Fusion
(Heh heh... I just wanted to say that in my head again)

2-3 c diced chicken (I used about seven frozen chicken tenders from Costco)
2 c chopped cabbage (I think, I wasn't measuring as I went)
1 carrot (shredded... like Jillian Michaels)
1 green onion (chopped)
~1/3 c seasoned rice vinegar (or to taste, I just used the rest of what was in my bottle)
Spring roll wrappers
Peanut Sauce (you'll find the recipe below)

In a bowl, toss the chicken, cabbage, carrot, green onion and rice vinegar.

Prepare the spring roll wrappers. They look like this:

I think you can get them in the Asian section of pretty much any grocery store. When you take them out of the package you'll find these hard, dry wrappers.

As a side note - I'm not sure if I've mentioned this before, but I have been about 99% gluten free since the middle of August. (the leftover 1% accounts for the Greek fest gyro crisis) So a lot of the recipes I post from here on out will be gluten free. For this one I used gf soy sauce too. Yah! I know! Who knew the second ingredient in soy sauce was wheat? Crazy.

So you take the wrapper out and place it in a dish of warm water. My cake pan was just the right size.

Let it sit for a moment (30 seconds to a minute) until it's completely pliable. Then take it out of the water (carefully so it doesn't stick to itself) and lay it on your work area.

Plop down a couple spoonfuls of your chicken and cabbage mixture.

And a spoonful of peanut sauce. (you could always omit this step if you're a dipper)

Hey, where's the dip? All the dips are dancin'

Name that movie...

And roll!

First the end...

Then the sides....

All the way up...

And there you have it.... Thai Spring Roll Fusion!

Here's the sauce recipe. Adapted from the Moosewood Cookbook. Unfortunately, they did not include the peanut sauce recipe in the "New" Moosewood Cookbook. So be sure and write this recipe down and put it in your safety deposit box or something. Because it's the best peanut sauce recipe I've found anywhere.

Peanut Sauce

½ c peanut butter
½ c water
2 T soy sauce
2 T sugar
3 cloves garlic, minced
1 tsp apple cider vinegar
1-2 T minced cilantro
Sriracha brand red chili sauce, to taste (I use a couple good sized squirts)

I didn't have any cilantro, which is rare in my home, but I mentioned to Justin that it would have been super yummy with it. Either in the sauce or in the chicken mixture

Mix water and peanut butter until combined. (Go slow or you'll slop it all over yourself and your counter) Add remaining ingredients and mix well. Refrigerate. Serve at room temperature.

Wait for it.... 1:00