Tunisian Chicken Spring Rolls

  • Yield: servings

Ingredients

Mint Garlic Yogurt Sauce:
1 1/2cups plain yogurt (preferably Greek style yogurt)
3tablespoons lemon juice
2cloves garlic, finely minced (or pressed through a garlic press)
2tablespoons fresh mint leaves, finely minced
Tunisian Chicken:
2tablespoons extra virgin olive oil
1pound ground chicken thighs
2cloves garlic, finely chopped
1/2teaspoon ground cumin
1/2teaspoon ground coriander
1/2teaspoon ground cinnamon
1/4teaspoon cayenne pepper
1/8teaspoon ground allspice
1/4cup low sodium chicken stock
-- Kosher Salt
-- Freshly ground black pepper
1cup red pepper, julienned
1cup carrot, julienned
1cup English cucumber, julienned
1/4cup golden raisins
1/4cup dates, pitted and finely chopped
1/4cup fresh cilantro leaves and stems, chopped
2tablespoons extra virgin olive oil
15-- round rice paper spring roll wrappers
-- Cilantro leaves, for garnish

Instructions

To prepare Mint-Garlic Yogurt Sauce, in a small mixing bowl, combine yogurt, lemon juice, garlic, and dill; stir to combine. Refrigerate until serving.

To make Tunisian Chicken, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken, garlic, cumin, coriander, cinnamon, cayenne, and allspice and cook for 5 minutes, stirring occassionally. Add chicken stock and cook until liquid has evaporated and until chicken is cooked through. Season, to taste, with salt and pepper. Remove from heat and set aside to cool.

To make Summer Rolls, in a large mixing bowl combine cooled chicken, red pepper, carrot, cucumber, raisins, dates, cilantro, and 2 tablespoons olive oil, mix well to combine. Season, to taste, with salt and pepper.

Dip a rice paper wrapper in a bowl of warm water for 5-10 seconds and place wrapper on a flat surface (cover other spring roll wrappers with a damp cloth). Place some filling along the bottom 1/3 of the wrapper, fold the bottom of the wrapper over the filling, tuck in the sides, and finish rolling into a tight cylinder. Repeat.

Slice rolls on the diagonal. Serve with Mint-Garlic Yogurt Sauce. Garnish with cilantro leaves.

Makes about 15 summer rolls

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