SPRING ROLLS W/ CURRIED CHICKEN & PAPAYA RELISH
4 appetizer servings
1 TBLS olive oil
3/4 C. chopped onion
1 tsp chopped garlic
8 ounces lean ground chicken
5 ounces fresh shiitake mushrooms, stemmed, chopped
1/2 C. dry white wine
1/2 C. chicken stock or canned low-salt broth
1/2 C. whipping cream
2 tsp curry powder
2 TBLS chopped fresh cilantro
8 egg roll wrappers
1 large egg, beaten to blend
Vegetable oil (for frying)
Heat olive oil in heavy large skillet over medium heat. Add onion and garlic and sautÃ© until onion is translucent, about 2 minutes. Add ground chicken and sautÃ© until cooked through, breaking up meat with back of spoon, about 4 minutes. Add mushrooms, wine, stock, whipping cream and curry powder and simmer until sauce is very thick and coats chicken, about 15 minutes. Remove from heat. Stir in cilantro. Season sauce to taste with salt and pepper. Cool completely.
Place 1 egg roll wrapper on work surface. Place 3 tablespoons chicken mixture in center of 1 short end of wrapper. Fold short end of wrapper over filling, then fold in sides of wrapper over filling. Brush top edge of wrapper with egg. Roll up tightly, pressing to seal edges. Repeat with remaining wrappers and chicken mixture. (Can be prepared 8 hours ahead. Cover & refrigerate).
pour enough vegetable oil into heavy large pot to reach depth of 3 inches. Heat to 350ÂºF. Working in batches, add spring rolls to oil; cook until golden brown, turning frequently, about 4 minutes. Using tongs, transfer spring rolls to paper towels; drain. Serve with Papaya Relish.
Makes about 1 3/4 cups
1/2 papaya, peeled, pitted, cut into 1/4″ pieces (about 1 Cup)
1/2 red bell pepper, cut into 1/4″ pieces (about 1/2 C.)
5 tsp fresh lime juice
1 TBLS minced oil-packed sun-dried tomatoes
1 TBLS golden raisins
1 TBLS olive oil
1 tsp minced fresh mint
Mix papaya, bell pepper, lime juice, tomatoes, raisins, oil and mint in medium bowl. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill. Bring to room temp. before serving).