Middle Eastern Spring Rolls Recipe

From Dorothy McNett's Recipe Book.

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Middle Eastern Spring Rolls

From Dorothy McNett's Recipe book at www.dorothymcnett.com as presented by Ian Coats at a recent food, wine and dancing get-together! Everyone at the party thoroughly enjoyed these. The crispy crust and spicy flavors paired nicely with Chardonnay and the Barbera known as Baciamisubito (kiss me immediately). Add some great swing music, a bit of rock n roll, a bunch of great people, more good food and once again we know life is good. Thanks, Ian, for making these and for sharing the recipe.

1/2 onion, finely chopped
canola oil
napa cabbage, finely chopped
2-3 cloves garlic, finely minced
1/2 teaspoon curry powder
chili powder (just a little!)
1/2 teaspoon ground tumeric
1/2 teaspoon cumin
1/2 teaspoon coriander
ginger (optional)
juice of half a lemon
1 can chicken breast (12.5 oz.)
spring roll wrappers

Heat small amount of oil in frying pan, add onion and stir until soft. Add cabbage and spices. Stir and cook a few more minutes. Remove from heat and add lemon and chicken. Mash with a fork and cool. Add small amount of filling to each spring roll wrapper, fold ends and roll closed. When all rolls are complete, fry in canola oil. Enjoy! Makes approximately 20 rolls.

Recipe created 2009-04-01.

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