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Crab and Chicken Summer Roll with Sweet Chili Ponzu
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| | | | Crab and Chicken Summer Roll with Sweet Chili Ponzu Recipe | | |
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*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
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Tasting Serving (4)
24 Servings
Resized (xx) Servings
| Ingredients |
Quantities |
Instructions |
| rice wine vinegar |
2 tbsp |
Combine rice vinegar, honey, sesame oil and seasoning. Add mixture to julienned cucumber, red bell pepper, scallion and sesame seeds. Marinate 5 minutes. Soak Rice Paper wrap in warm water until hydrated. Slightly moisten workspace or table. Lightly shake rice paper dry and lay on moistened surface. Lay rice paper flat and place marinated vegetables, chicken, crab, and cilantro leaves in the center leaving a half inch on both sides of rice paper. Fold it like an envelope bringing the sides inward and roll like a tight cigar and seal tightly where the two sides meet. It should look like a tightly rolled tube. Combine lemon juice, sweet chili sauce, soy sauce and water for dipping sauce. |
| honey |
1 tsp |
| sesame oil |
1 tsp |
| Lawry's® Salt-Free 17 Seasoning |
2 tsp |
| rice paper sheet, 8 inch |
8 each |
| cumcumber, seeded, julienned |
1/2 cup |
| carrot, julienned |
1/4 cup |
| red bell pepper, julienned |
1/4 cup |
| green scallion, julienned |
1/8 cup |
| Sesame Seeds, White |
2 tsp |
| boneless skinless chicken breast, poached, julienned |
6 oz |
| crab meat, picked |
6 oz |
| cilantro, fresh |
1/4 cup |
| lemon juice |
1 tsp |
| Thai Kitchen® Chili Sauce, Sweet Red |
3 tbsp |
| Thai Kitchen® Chili Sauce, Sweet Red |
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| reduced sodium soy sauce |
1 tbsp |
| water |
1/4 cup |
| Ingredients |
Quantities |
Instructions |
| rice wine vinegar |
3/4 cup |
Combine rice vinegar, honey, sesame oil and seasoning. Add mixture to julienned cucumber, red bell pepper, scallion and sesame seeds. Marinate 5 minutes. Soak Rice Paper wrap in warm water until hydrated. Slightly moisten workspace or table. Lightly shake rice paper dry and lay on moistened surface. Lay rice paper flat and place marinated vegetables, chicken, crab, and cilantro leaves in the center leaving a half inch on both sides of rice paper. Fold it like an envelope bringing the sides inward and roll like a tight cigar and seal tightly where the two sides meet. It should look like a tightly rolled tube. Combine lemon juice, sweet chili sauce, soy sauce and water for dipping sauce. |
| honey |
2 tbsp |
| sesame oil |
2 tbsp |
| Lawry's® Salt-Free 17 Seasoning |
1/2 cup |
| rice paper sheet, 8 inch |
32 each |
| cumcumber, seeded, julienned |
3 cups |
| carrot, julienned |
1 1/2 cups |
| red bell pepper, julienned |
1 1/2 cups |
| green scallion, julienned |
3/4 cup |
| Sesame Seeds, White |
1/4 cup |
| boneless skinless chicken breast, poached, julienned |
18 oz |
| crab meat, picked |
18 oz |
| cilantro, fresh |
1 1/2 cups |
| lemon juice |
2 tbsp |
| Thai Kitchen® Chili Sauce, Sweet Red |
1 cup |
| Thai Kitchen® Chili Sauce, Sweet Red |
2 tbsp |
| reduced sodium soy sauce |
2 tbsp |
| water |
1 1/2 cup |
| Ingredients |
Quantities |
Instructions |
| No Resize Selected |
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Chef's Tip: Use shredded pork as the main protein for the rolls.
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