Friday, January 29, 2016

What's For Lunch - Spring Rolls???

Firecrackinmama's Chicken Teriyaki Spring Rolls



Wow! Between all the food blogs, Pinterest, and the food television shows, there are thousands of assortments of food for breakfast, lunch and dinner. Oh, and for snacks, parties, and for any eating occasion you may want to create.

I've gotten to the point that the old saying "Keep it simple, stupid", works for me. I love to cook and try new things, but there's a limit to the amount of time and ingredients needed to create a good meal. We love oriental foods. So in order to save money calling out all the time, I resorted to making our own. So far, so good. 

A great deal of time has been spent researching how to make sushi, spring rolls, and General Tao's chicken. I was taught by my youngest daughter how to make spring rolls on New Year's Eve. We had a make-your-own sushi and spring roll party.
We made chicken teriyaki spring rolls by deep fat frying them. They were great, but really high in points (my family is on weight watchers) and calories, not to mention the oil. Therefore, I went to Pinterest first in search of another way to cook them once together. The first thing I saw used in place of a deep fat fryer was an air fryer, but I didn't want to spend the money. With further research I found that a convection oven can actually do the same as an air fryer. Well, how about that - we just remodeled our kitchen and got a convection oven!

So here goes:


They're egg roll wraps, leftover chicken teriyaki, bag of coleslaw and more teriyaki sauce - note lower sodium.



I put a tablespoon of butter in first added the coleslaw, garlic, ginger (I'm not peeling and mincing a root) and added the scallions. Cook over medium heat.


Once it's cooked, you're ready to go! It doesn't take long. I cut the chicken into smaller bits. I always used Pam on my pans, however the last time I used a spray olive oil. That didn't work very well. The spring rolls stuck to the pan. As you can see place the slaw mixture with chicken in the wrapper diagonally. The picture on the egg roll wrappers shows you to fold the wrap like an envelope. I used a dab of water (in the bowl in the background) to seal the roll. Take a sip of wine and start the next one.


Once they're all in place spray the top of the egg rolls with Pam. Preheat the oven to 400 degrees and cook them for approximately 7-8 minutes. Remove turn the egg rolls over and cook for an additional 4-5 minutes. Keep checking them as all ovens are different and there's nothing worse than a burned spring roll.


Now for the best part - the dipping sauce - great with sushi and spring rolls!!!




Use a nice small bowl and add 8 Tbsp of Gyoza dipping sauce (I like this better than soy sauce)
1 Tbsp of ginger,1 Tbsp of garlic, 3 Tbsp of rice vinegar, 1/2 tsp of sugar and thinly chopped scallions. Stir it up and enjoy!

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