Yes I know I take horrible pics but these are really good 🙂 that is my friend Marguerites hand whom I tortured this week by making her roll with rice paper wrappers for the first time. What a good friend 🙂 and I told her it is not about how they look but how yummy they are so remember that when you are rolling yours.
Also thought I would give you college update. Hailey and I had awesome weekend in San Diego. Sorry for not blogging last week, it was the first week I have missed since I started last year. Just too busy with traveling. SDSU campus has changed drastically since I went to college. It was beautiful and we had fun talking to students there. Hailey can do her undergrad kinesiology program and stay for her doctorate in Physical Therapy. The honors program makes it a smaller school for her with many resources. She is going to have a fabulous experience there. Be sure to consider it for your children if they have their major. Thanks to all my friends for listening to me agonize over the work that goes into getting your children to college and go Aztecs!
1 pound ground chicken (I had them grind thigh meat at meat counter)
2 tablespoons minced ginger
1 garlic clove
2 cups chopped shiitake mushrooms
2 scallions chopped
1 cup of shredded cabbage
2 tablespoons of hoisin sauce (in your store Asian isle plum sauce will work too)
1 package of rice paper wrappers (also in Asian food isle)
2 tablespoons of sesame oil
2 tablespoons of olive oil
1 bottle of Mai Ploy sweet chili sauce for dipping
I adapted this recipe from just taste blog. I had to search out wheat free wrappers and peanut free hoisin sauce. Too many allergies in our family. Start by cooking ginger and garlic in oils for a minute or so then add ground chicken until cooked. Then add the mushrooms until soft. Remove from heat drain water and add hoisin sauce. Next add scallions and cabbage. You can make this ahead of time and leave in fridge. Next take two large plates with a lip on the and fill one with warm water to soften rice wrapper. I cover wrapper in water then move to the other plate to let sit for 30 seconds or so and soften. Next add a heaping tablespoon of cooled meat mixture to center of wrapper. Fold in sides then fold over top and roll. Set on a olive oil sprayed plate to ensure no sticking. You can continue until all are done.
You can set out dipping sauce and enjoy or if you want them a bit crispier you can spray a cookie sheet with olive oil and spray top of rolls and cook in oven for 20 minutes on 425 degrees. I like them fresh but you decide 🙂