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.

 
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
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
Chef's Tip: Use shredded pork as the main protein for the rolls.

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