Summer Rolls

Asian Tacos & Summer Rolls

2 dishes, 1 filling. Does it get any better!?

asian taco

I was walking around the grocery store with only one thought in mind, “I want to grill”. I picked up some charcoal and chicken breast then headed over to the produce section to create the rest of my dish. I ended up being inspired by the matchstick carrots to create an Asian inspired taco. I had soft tortillas left over from my fish taco fun the weekend before so that helped my decision. Next stop was to the ethnic food isle to decide what type of marinade I wanted to use to tie all of my ingredients together.

Grocery list: matchstick carrots, shredded lettuce, cucumber, cilantro, water chestnuts, sesame seeds, chicken breast and stir fry sauce.

Start off by butterflying the chicken breast (Using the edge of your knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half widthwise almost to the other edge. I like to slightly pound out the butterflied chicken with a kitchen mallet to get my desired thickness and tenderize the meat). Place the chicken in a bowl or bag with some of the stir fry sauce to marinate while you heat the grill and chop up veggies.

Place carrots, lettuce, chopped cucumber, chopped water chestnuts and sesame seeds in a bowl. Add in stir fry sauce before serving so the lettuce stays crisp. Once the chicken is done grilling slice it up and create your tacos! I add the cilantro on top as a flavor packed garnish.

asian spring rolls

I also had some rice paper left over from my previous summer roll creation so I took all of the taco ingredients and rolled them up into a delicious quick grab bite. The stir fry sauce was perfect as a dipping sauce. For directions on how to put together summer rolls check out my previous post.

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Summer Rolls

Looking for a light snack, a refreshing appetizer or a fun side dish? Try this quick and easy DIY Summer Roll recipe.

Ingredients: Mango, Avacado, Jicama, Cilantro, Mint, Lime, Shrimp, Rice Paper
 
1
 
 
I started out by dicing the mango, avacado and jicama into small pieces and mixing them together in a bowl. There is no right or wrong amount to use, this is all to taste so have some fun and  create your perfect mixture! I then cut my lime in half and added the  juice from 1/2 of the lime into the mixture. The cilantro and mint are  also to taste, I chopped up a handful of cilantro and about a dozen mint leaves. Once everything is mixed together you can pop it in the fridge  to let the flavors mix together while you prepare your shrimp. I ended  up tossing the shrimp in some grapeseed oil with a dash of  salt and pepper and throwing them on the grill. You can prepare the  shrimp any way you like before cutting them up and adding them into the  already prepared summer roll mixture.
 
Once you have everything chopped up and ready to go you can start to assemble your summer rolls. Dip the rice paper in warm water. Rice paper is delicate and only needs  about 8-10 seconds in the water to soften. The rice paper should come  out of the water still slightly firm and not fully folding on itself. It will continue to soak in the water and soften while it is on your work  surface. Place a few spoonfuls of your filling at the top 1/3 of the rice paper. Gently fold the edge of the rice paper over your filling, then fold the two sides in and  begin to roll down the rice paper until your summer roll is formed.
 
 
Dipping Sauce:
For this summer roll I used a mango puree, crushed red pepper flakes, apple cider vinegar and the other 1/2 of the lime.