Spring Rolls and Peanut Sauce

Jeff Hancock from Kuai Asian Kitchen makes spring rolls with shrimp, chicken and peanut sauce for Good Day. The restaurant just opened its third location near the Galleria Dallas.

Spring Rolls and Peanut Sauce

1 Each Square Rice Paper Sheet
2 Halves Shrimp, Cooked, Cut in Half & Cleaned
1 Each Green Leaf Lettuce Cup
2 oz Vermicelli Rice Noodles
2 oz Steamed Chicken, Chilled
8 Pieces Cilantro Leaves, De-stemmed

Place 2 shrimp halves on rice paper, facing same direction with colored side down. Place lettuce bowls on top of the shrimp halves. Grab a "portion" (approximately half a cup, or 2 oz) of noodles and place in lettuce bowl. Take 2 to 2.5 oz of chicken and place on noodles. Sprinkle cilantro pieces on top of chicken and noodles across the length of lettuce bowl. Grab the edge of the rice paper closest to you and tightly roll the rice paper. Wrap the edges of the rice paper towards the middle and finish rolling to seal rice paper.

Peanut Sauce

3 Cups Coconut Milk                
1 Cup Hoisin Sauce (Lee Kum Kee)        
1 ½ Cups Unsalted Peanuts            

Mix coconut milk well (shake in can before opening, or mix with whisk or already open). Fill blender top up with 3 cups of coconut milk. Add 1 cup of Hoisin sauce to blender top. Blend for 30 seconds or until well-mixed. Add peanuts and pulse in blender to chop peanuts into coarse chunks.

LINK: www.kuaiasiankitchen.com

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