Thai Fresh Rolls (with Vegetarian Option)

Welcome guests to your table with a bouqet of fresh rolls! This Thai recipe for fresh rolls is simple to put together, and can also be made vegetarian (see recipe instructions). Makes a great finger food for parties and potlucks, or serve as an appetizer or a main course offering (makes a perfect substitute for salad, but also includes enough protein for a complete meal). Fresh rolls are also a terrific snack for any time of the day or night. As a bonus, they're very healthy - low in both calories and fat, and naturally gluten-free. ENJOY!

Prep Time: 40 minutes

Cook Time: 2 minutes

Total Time: 42 minutes

Ingredients:

• SERVES 4-6 as an appetizer
• 1 pkg. small, round rice wrappers (dried)
• 1 to 1 1/2 cups thin vermicelli rice noodles, cooked and run through with cold water, drained
• 3/4 to 1 cup cooked shrimp, OR 3/4 cup baked or fried tofu, or roasted chicken or turkey, cut into matchsticks
• 1-2 cups bean sprouts
• ½ cup fresh Thai basil or sweet basil, roughly chopped
• ½ cup fresh coriander, roughly chopped
• ¼ cup shredded carrot
• 3-4 spring onions, cut into matchstick pieces
• 2 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
• 1 Tbsp. rice vinegar
• 1 Tbsp. fish sauce (available at Asian foods stores) OR another Tbsp. soy sauce if vegetarian
• 1 tsp. brown sugar
• Optional: TAMARIND DIPPING SAUCE:
• ½ cup water
• ½ tsp. tamarind paste
• 2 tsp. sugar
• 1 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
• 1 Tbsp. fish sauce OR vegetarian fish sauce (see above)
• 1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water
• 1 clove garlic, minced
• 1 green or red chili, finely sliced OR 1/2 tsp. dried crushed chili or cayenne pepper

Preparation:

For a step-by-step version of this recipe (with rolling instructions), see my: Easy Fresh Rolls Recipe, Step by Step!

1. Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using) and sugar.
2. Place all other ingredients for the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
3. Fill a large bowl with hot water (but not boiling, as you’ll be dipping your fingers into it). Start by submerging one wrapper into the water. It should soften after 30 seconds.
4. Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
5. Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
6. Fold the sides of the wrapper over the ingredients, then bring up the bottom. Tuck the bottom around the ingrdients and roll to the top of the wrapper. To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).For more detailed rolling instructions (with pictures), see How to Make Thai Fresh Rolls.
7. To serve, place your platter or bowl of rolls on the table along with the dipping sauce. Eat with your fingers and lots of napkins. Enjoy!

To make the Tamarind Dipping Sauce (optional): simply mix all dipping sauce ingredients together in a saucepan and heat.

When near boiling, reduce heat to low, stirring until sauce thickens.

Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chili as desired.

Note: the sauce can be served warm or cold. With fresh rolls, I personally prefer a warm sauce to contrast with the cool rolls) Optional Rolling Instructions - to create a "bouquet" of spring rolls (like those pictured): simply leave one side of the spring roll open as you roll. Place closed end in the bottom of a bowl. Fill the rest of the bowl with spring rolls, so that they are standing up. (It's best if your bowl has steep sides. Also, make sure it isn't too large, or it will take a lot of spring rolls to fill it!)

Chicken Cacciatore

Ingredients

• 1/4 cup all-purpose flour
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 3 1/2- to 4-pound chicken, cut into pieces
• 1/4 cup olive oil
• 1 medium yellow onion, roughly chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cloves garlic, finely chopped
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 28-ounce can plum tomatoes
• 1/3 cup dry red wine
• 1/4 cup fresh flat-leaf parsley,roughly chopped

Preparation

1. In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
   
   Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Repeat with the remaining chicken.
   
   Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes.
   
   Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and the remaining salt and pepper. Bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley.

Italian Stuffed Chicken Breasts with Mushrooms, Ham, Cheese

4 skinless, boneless chicken breasts

5 t. olive oil

4 ounces mushrooms such as porcini, shiitake or cremini, thinly sliced

4 thin slices prosciutto (2 oz.), or thinly sliced deli ham

3/4 C. shredded Italian fontina cheese (3 ounces)

1 small clove garlic, thinly sliced

2 large plum tomatoes (6 oz.), peeled, seeded and slivered

1 t. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

Preheat oven to 350°F.

Place chicken breasts between two layers of wax paper and pound with a meat mallet to 1/4 thick cutlets.

Heat 2 teaspoons of the olive oil in a small skillet over medium-high heat. Add the mushrooms and saute until lightly browned, 2 to 3 minutes. Season with salt and pepper, to taste; let cool.

Arrange one slice of prosciutto over each cutlet. Sprinkle fontina cheese over prosciutto, dividing it equally. Mound one quarter of sautéed mushrooms in the center of each cutlet. Fold the long sides of the cutlet toward the center then roll up, enclosing the mushroom filling.

Tie the chicken rolls with kitchen twine and place them seam side down on a small baking pan that has been lightly oiled.

Rub the chicken roll with 2 teaspoons of the olive oil and season with salt and black pepper to taste. Bake for 25 minutes or until chicken is cooked through. (Internal temperature should register 165°F when measured with a meat thermometer.)

Meanwhile, heat the remaining 2 teaspoons of olive oil in a small skillet over medium-high heat. Add the garlic and saute until golden. Add the tomatoes and cook for 2 minutes. Stir in the basil and season with salt and black pepper to taste.

When chicken is ready, remove twine and slice each roll into 1/2 inch thick slices. Fan slices out on four dinner plates and serve each with spoonful of the tomato-garlic sauce. Serves 4.

Stuffed Chicken Breasts

4 boneless skinless chicken breasts

5 t. olive oil

4 oz. mushrooms (porcini, cremini or shitake) thinly sliced

4 thins slices prosciutoto

3/4 C. fontina cheese grated

1 small garlic clove thinly sliced

8 oz. plum tomatoes peeled, seeded and chopped

1 t. fresh basil leaves julienned

salt and pepper to taste

Pound chicken breasts to a thickness of 1/4 inch.

Heat 2 t. of the oil in a skillet. Add the mushrooms and saute until they begin to get a little color. Season with salt and pepper and set aside to cool.

Arrange 1 slice pf prosciutto on each chicken breast. Sprinkle with the fontina cheese. Spoon 1/4 of the mushroom mixture on the center of each cutlet. Fold the long end of the cutlet toward the center, then roll up enclosing the mushroom filling.

Tie the rolls with kitchen string. Place them seam side down in a small baking dish that has been lightly oiled.

Heat oven to 350°F. Rub 2 t. oil on the outside of the chicken rolls. Season to taste with salt and pepper. Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F.

Meanwhile, heat remaining oil in a small skillet over medium high heat. Add the garlic and saute until light golden brown. Add the tomatoes and cook for 3 minutes. Stir in the basil. Add salt and pepper to taste.

When the chicken is ready, remove the string. Cut each piece of chicken in 4 pieces. Spoon 1/4 of the tomato sauce over each one and serve.

Serves 4.