With my new found FREE Amazon credit, I picked out a new cook book ... and glad I did!
Page 26 and 27 gives us this pretty neat recipe ... and of course, I had to give it a try.
Mind you, I'm not a fan of spring rolls/egg rolls, any of that stuff, under normal circumstances. Usually, I find an odd taste that just turns me off ... never could figure out what it is/was ... but I wanted to give these a shot and try them out on Hubby ...
Easy enough, but I still opted to do the prep work that morning before heading to work, chopping the chicken (in place of the pork) and cutting the veggies. So when I came home, all I had to do was steam the "rolls", sauté the filling, stuff and roll and finish steaming ... yahoo.
Sometimes, breaking up the steps like this makes me more likely to try a new recipe during the work week ...
12 to 15 green cabbage leaves. I used Chinese cabbage as the green cabbage at the market was icky
2 tbs fat (I used olive oil)
1/2 pound diced chicken (I used thighs)
2 tsp coconut aminos (or soy sauce)
3 carrots, julienned (matchsticks)
3 celery stalks, julienned (matchsticks)
1/2 cup mushrooms, sliced
1/4 c coconut aminos (or soy sauce)
1/8 cup toasted sesame oil
1 clove minced garlic
1/2 tsp ginger (I used the fresh stuff in tube)
salt & pepper to taste
dash of hot pepper flakes (because we like a little heat)
In a steamer rack or bamboo steamer, steam the cabbage until soft enough to roll without cracking, about 5 to 8 minutes. While that's steaming, heat up 2 tbs olive oil in heavy skillet and cook the chicken for 5 minutes or so, adding the soy sauce/coconut aminos to season while cooking.
Add carrots, celery and shrooms to the chicken and sauté for another 3 minutes. Remove skillet from heat (but leave the mixture in pan).
Once leaves are soft, trim each to a round circle, cutting the any large ones in half (you don't want a massive roll).
Lay a leaf flat on board, and add a scoop of meat mixture to the 1/4 closest to you. Roll leave a roll and then fold in the sides and continue rolling.
Place the roll back in the steamer, seam side down and steam for about 10 minutes.
Meanwhile, make your sauce!
Add coconut aminos to a small saucepan along with the sesame oil, ginger root, salt, pepper and pepper flakes. Warm over medium heat while whisking until garlic is soft and the sauce is infused.
Pour sauce in small dish for dipping and place the rolls on a small serving platter.
So, we ate a few of them. I had an issue with the rolls after the final steam, removing them. I guess I didn't roll them tight enough?
And then I remembered, I do NOT like cooked cabbage, even lightly steamed stuff. So I dumped out my cabbage leave and used a romaine lettuce leaf instead. Way better!