Seared Chicken Spring Rolls with Sweet Chili Dipping Sauce

Chef Kent Rathbun has opened a new restaurant in Victory Park called Imoto. It's a pan-Asian experience inspired by his travels to Thailand.
 

Seared Chicken Spring Rolls with Sweet Chili Dipping Sauce 

2 ounces sesame oil
1 tablespoon garlic cloves, peeled and minced
1 tablespoon shallots, peeled and minced
1 pound skinless chicken breast meat, sliced thin
¼ cup tamari soy sauce
1 tablespoon sambal oelek
1 tablespoon fish sauce
2 tablespoons cilantro leaves, whole, chopped fine

16 pieces rice paper spring roll wrapper
(round 8-10 inches in diameter)
8 ounces green cabbage, julienned very thin
8 ounces red cabbage, julienned very thin
4 ounces flat-leaf spinach, julienned very thin
1 cup cilantro leaves, whole, washed and dried
1 cup mint leaves (whole), washed and dried
1 cup Thai basil leaves, (whole), washed and dried

1 cup Mae Ploy sweet chili sauce
2 tablespoons cilantro leaves, whole, chopped fine
1 tablespoon lime juice, freshly squeezed

For the Chicken:
In a Medium sauté pan, heat sesame oil and lightly sauté garlic and shallots until lightly toasted. (Do not burn the garlic).

Add chicken, tamari soy sauce, sambal, and fish sauce, and sauté on high heat until chicken is cooked medium well. Remove from heat and set aside (the chicken will continue cooking until
done).

Once the chicken has cooled, fold in chopped cilantro, transfer chicken to cutting board and chop into small pieces.

For the Spring Rolls:
Have ready a half hotel pan full of hot water, and eight damp kitchen towels.

Lay one towel flat on a table top. Then dip one rice paper spring roll wrapper into the hot water quickly. Place on a damp towel. Place another damp towel on top of that wrapper. Then dip another wrapper in the hot water and place on top of the next towel. Continue this process until you have eight spring roll wrappers layered between the damp towels.

Grab an entire stack of towels turn it upside down, so that the first wrapper completed is now on the top of the stack.

Remove the first towel, and gently peel the spring roll wrapper off the next towel and carefully place on a dry surface (spring roll wrapper should be slightly sticky and completely pliable.

In a mixing bowl mix together green cabbage, red cabbage, spinach, and herbs.

Place a small amount of chopped chicken toward the bottom of the wrapper, then approx. 1 to 1 1/2 ounces of vegetable herb mixture.

Fold the bottom of the wrapper over the vegetable chicken mixture making sure it is enclosed inside the roll. Fold in both sides of the wrapper to the center making the length of the roll approx. 4 inches. Continue to roll the wrapper into a roll, keeping wrapper very tight (the roll should be 4 inches long and 1 inch in diameter.).

For the Dipping Sauce:
In a mixing bowl mix sweet chili sauce, cilantro, and lime juice until incorporated. 

LINK: www.imotodallas.com