recipes:thai_lemongrass_chicken_spring_rolls
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| recipes:thai_lemongrass_chicken_spring_rolls [2025/12/26 13:23] – Manual adding of struct data siege | recipes:thai_lemongrass_chicken_spring_rolls [2026/01/25 14:24] (current) – Add struct data siege | ||
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| - | recipe.name | + | recipe.name |
| recipe.description | recipe.description | ||
| - | recipe.image | + | recipe.image |
| - | recipe.yield | + | recipe.yield |
| - | recipe.prep_time | + | recipe.prep_time |
| - | recipe.cook_time | + | recipe.cook_time |
| - | recipe.ingredients | + | recipe.ingredients |
| - | recipe.instructions | + | 1 stalk lemongrass |
| + | 4 garlic cloves | ||
| + | 2 tbsp lime juice | ||
| + | 2 tbsp fish sauce | ||
| + | 3 tbsp soy sauce | ||
| + | 2 tbsp brown sugar | ||
| + | 1 tbsp vegetable oil | ||
| + | choice of noodles (I used glass noodles / mung bean vermicelli) | ||
| + | half a head of iceburg lettuce | ||
| + | 2 medium carrots | ||
| + | 1 cucumber | ||
| + | 1 bunch of fresh mint | ||
| + | 1 bunch of fresh cilantro | ||
| + | 1 tbsp + 1 tsp toasted sesame oil | ||
| + | 1/4 tsp salt | ||
| + | rice paper sheets | ||
| + | 1/3 cup all natural peanut butter (smooth) | ||
| + | 2 tbsp rice vinegar | ||
| + | 2 tbsp honey | ||
| + | water | ||
| + | recipe.instructions | ||
| + | * 1 stalk lemongrass (paste can be used as alternative) | ||
| + | * 2 garlic cloves, diced | ||
| + | * 2 tbsp lime juice | ||
| + | * 2 tbsp fish sauce | ||
| + | * 1 tbsp soy sauce | ||
| + | * 2 tbsp brown sugar | ||
| + | * 1 tbsp vegetable oil | ||
| + | Boil water for the noodles. Cook per the package instructions. Strain and cool with cold water and set aside to drain. | ||
| + | Add oil to a skillet on medium high heat. When removing chicken from marinade, try to scrape off any pieces of lemongrass, then put into the pan until cooked. Cut chicken into slices and set aside. | ||
| + | Prepare vegetables by washing and cutting. Shred the lettuce and julienne cut the carrot and cucumber. | ||
| + | Separate mint and cilantro leaves from the stems and roughly chop. | ||
| + | Mix together ingredients for peanut sauce and whisk thoroughly to combine. Add water to thin out mixture if desired. | ||
| + | * 1/3 cup all natural smooth peanut butter | ||
| + | * 2 tbsp rice vinegar | ||
| + | * 2 tbsp soy sauce | ||
| + | * 2 tbsp honey | ||
| + | * 1 tbsp toasted sesame oil | ||
| + | * 2 cloves garlic, pressed | ||
| + | * water as needed | ||
| + | Transfer the noodles into a bowl and add toasted sesame oil and salt, then toss to combine. | ||
| + | * 1 tsp toasted sesame oil | ||
| + | * 1/4 tsp fine sea salt | ||
| + | Find a large flat container that the rice paper sheets fit inside and add approximately 1 inch of water. | ||
| + | Dip the rice paper sheets into the water for 20 seconds, then place lettuce, carrot, cucumber, chicken, mint, cilantro, and crushed peanuts inside. Gently wrap up the the rice paper. | ||
| + | Serve with peanut sauce to dip in and enjoy. | ||
| ---- | ---- | ||
recipes/thai_lemongrass_chicken_spring_rolls.txt · Last modified: by siege
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