Swine Spectator
is Blowin Smoke!
Since peeps called out the glazed wings for the Asian Chicken Appetizer TD, I needed to find some other dish. My idea is found on Asian menus nowhere. As far as I know this has never been attempted. So here's what I came up with: Twice-Grilled Chicken Springrolls:
Here are the basic ingredients:
I took leftover grilled chicken thighs from Saturday's weekend cook and picked the meat from them. Then I chopped it finely and mixed it with some fish sauce, hoisin, oyster sauce, and a touch of sriracha:
I mixed them and added some chopped cilantro:
Then I dipped the rice papers and added the meat:
My rice paper rolling skills need some work:
After drying the rolls, I brushed them with some sesame oil to prevent sticking and (hopefully) help crisp them up. Onto the grill:
...and here's the plated dish as my official TD Entry:
They were very good right off the grill, but didn't hold very well. I give my self high marks for creativity and flavor, although my rolling skills and photography skills could still use some work.
David
The Swine Spectator
Here are the basic ingredients:
I took leftover grilled chicken thighs from Saturday's weekend cook and picked the meat from them. Then I chopped it finely and mixed it with some fish sauce, hoisin, oyster sauce, and a touch of sriracha:
I mixed them and added some chopped cilantro:
Then I dipped the rice papers and added the meat:
My rice paper rolling skills need some work:
After drying the rolls, I brushed them with some sesame oil to prevent sticking and (hopefully) help crisp them up. Onto the grill:
...and here's the plated dish as my official TD Entry:
They were very good right off the grill, but didn't hold very well. I give my self high marks for creativity and flavor, although my rolling skills and photography skills could still use some work.
David
The Swine Spectator
