Autumn Rolls - Chicken Rolls With Spicey Pumpkin-m...

Prep Time: 0 Minutes

Cook Time: 20 Minutes

Ready In: 20 Minutes

Servings: 20

So simple even I can do it!

Ingredients:

3 lbs. of chicken breast meat

1 obscenely large carrot

1 large zucchini

half a head of napa cabbage

1 bunch of scallions

3 – 6 large cloves of garlic

1 oz. of fresh ginger

1 tsp. of chinese five spice

2 tbls. of toasted sesame seeds (if you can stand them)

18 – 24 spring roll wrappers

marinade

3/4 cup of vegetable oil

3 tbls. of sesame oil

1/4 cup of soy sauce

1 tbls. black rice vinegar

2 tbls. of brown sugar

2 tbls. of cornflour

sauce

3 oz. of raw pumpkin flesh

3/4 cup of fine dijon mustard

2 tsp. of dried mustard

1 tbls. of tamari

1 oz. of mirin

1 tbls. of honey

Directions:

1. Mix all the components for the marinade together. Cut the chicken breasts into short thin strips and set them to marinate for 3-4 hours. Drain before cooking.
2. Cut the carrot and zucchini into a long thin julienne and the cabbage into a thin shred. Cut the scallions at a long diagonal. Finely chop both the garlic and the ginger.
3. Heat 2 separate sauté pans or woks. In one cook the chicken until it is nicely coloured . In the other start with the cabbage and carrots – sauté them until tender then add the zucchini and scallions. Season with the five spice, garlic and ginger and sesame seeds and cook a few minutes longer.
4. Combine the chicken and the vegetables and make the rolls with this filling. Deep fry them.
5. FOR THE SAUCE: Poach the pumpkin in chicken stock until it becomes very soft. Puree and sieve it into a small bowl and add to it all the remaining sauce ingredients. Let it chill a few hours before serving.

By RecipeOfHealth.com