"I am really interested in trying this. They look delicious! This was found in Body & Soul magazine. If you try it, please review it! I am anxious to see how it turns out."
fresh red chili pepper, minced
garlic cloves, minced
minced fresh ginger
low sodium soy sauce
skinless chicken breast, sliced into thin strips
apple, peeeled, cored, and cut into thin strips
green onions, green part only, cut into short, thin slivers
red bell pepper, seeded and cut into thin strips
seasoned rice vinegar
1 1/2 teaspoons
round rice paper sheets
boston lettuce, leaves seperated and washed
sweet and sour sauce, as condiment if desired
Combine Chili pepper, garlic, ginger, wine, orange juice, and soy sauce in medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
In small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface. Arrange 2 - 3 TBSP of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
Coat a large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8-10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8-10 minutes. Serve each roll wrapped in a lettuce leaf with your favorite sweet and sour sauce.
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Crispy Orange-chicken Spring Rolls (cont.)