Best 4 Chicken And Kumquat Spring Rolls With Hoisin Chili Sauce Recipes
Indulge in a symphony of flavors with our delightful Chicken and Kumquat Spring Rolls, where succulent chicken and tangy kumquats dance together in a crispy spring roll wrapper. Dipped in our homemade Hoisin Chili Sauce, each bite bursts with a harmonious blend of sweet, tangy, and savory sensations. But that's not all! We also have a vegetarian version of these spring rolls, featuring a vibrant mix of vegetables that will satisfy even the most discerning palate. And for those who love a bit of a kick, our Spicy Szechuan Wontons, filled with a fiery blend of pork and shrimp, are sure to tantalize your taste buds. Accompany these delectable treats with our refreshing Cucumber Salad with Sesame Dressing for a perfectly balanced meal.
Let's cook with our recipes!
SPRING ROLL DIPPING SAUCE
Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings.
Provided by Jackie Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
- Before serving, pour mixture into a small saucepan and heat. Serve warm.
Nutrition Facts : Calories 34.8 calories, Carbohydrate 5.6 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 1031.5 mg, Sugar 3 g
CHICKEN SPRING ROLLS
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 10 spring rolls, 2 to 4 serving
Number Of Ingredients 14
Steps:
- Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
- Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
- Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.
HOISIN CHILI SAUCE
Steps:
- Whisk together the sauces until smooth.
- Thin with water if the mixture seems too thick, then taste and adjust the seasoning if necessary (add more hoisin if too fiery, more chili sauce if too mild). Serve or store in the refrigerator (it will keep for more than a week).
CHICKEN AND KUMQUAT SPRING ROLLS WITH HOISIN-CHILI SAUCE
Categories Chicken Appetizer Mint Basil Spring Kumquat Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 8 (appetizer) servings
Number Of Ingredients 11
Steps:
- Heat sesame oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and onion to skillet and sauté 3 minutes. Stir in kumquats. Remove from heat. Cool. Stir in bean sprouts.
- Toss basil and mint in small bowl to combine. Dip 1 rice paper round into bowl of warm water until soft, about 10 seconds. Place on clean, moist kitchen towel to drain 1 minute. Repeat with another rice paper round. Place second round atop first round for double thickness. Top with a lettuce leaf, then place 1/8 of chicken-bean sprout mixture near lower edge of round. Sprinkle with 1/8 of herb mixture. Fold in sides of round, then roll up, starting near filling. Repeat with remaining rounds, lettuce leaves, chicken-bean sprout mixture, and herb mixture. (Can be made 3 hours ahead. Wrap in plastic and refrigerate.)
- Whisk hoisin sauce and chili-garlic paste in medium bowl to blend. Slice each roll diagonally into 4 pieces, for a total of 32 pieces. Pour sauce into individual shallow bowls and place in center of each of 8 plates; surround with spring rolls and serve.
- *Available at Asian markets, specialty foods stores and some supermarkets.
- **Thin Vietnamese or Thai wrappers made from rice flour and known as banh trang. Available at Asian markets.
Tips:
- To make the spring rolls, start by marinating the chicken in soy sauce, rice wine, sesame oil, ginger, and garlic for at least 30 minutes. This will help to flavor the chicken and make it tender.
- When cooking the spring rolls, be sure to heat the oil to a medium-high temperature before adding the rolls. This will help to prevent the rolls from sticking to the pan and will also help them to cook evenly.
- To make the hoisin-chili sauce, simply combine hoisin sauce, chili sauce, rice vinegar, and sesame oil in a small bowl. The sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
- Serve the spring rolls with the hoisin-chili sauce and enjoy! The spring rolls can be served as an appetizer or as a main course.
Conclusion:
These chicken and kumquat spring rolls are a delicious and easy-to-make appetizer or main course. The spring rolls are filled with flavorful chicken, kumquats, and vegetables, and they are wrapped in a crispy spring roll wrapper. The hoisin-chili sauce is the perfect dipping sauce for the spring rolls, and it adds a bit of sweetness and spice to the dish. This recipe is sure to be a hit with your family and friends.
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