Chicken Spring Rolls
2 tablespoons vegetable oil
1 tablespoon minced garlic
1/2 tablespoon grated ginger
2 cups shredded napa cabbage
1 carrot, grated
1/2 cup bean sprouts
2 ounces bean thread noodles, blanched and chopped
8 ounces shredded cooked chicken breasts
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 tablespoons chopped coriander spring roll wrappers
1 egg, beaten vegetable oil, for frying
Directions:
1 Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp.
2 Add the noodles and chicken; continue to cook until heated through.
3 Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
4 Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
5 Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.
Nutritional Facts for Chicken Spring Rolls
Calories 544.4
Calories from Fat 229 42%
Total Fat 25.4 g 39%
Saturated Fat 5.1 g 25%
Cholesterol 188.5 mg 62%
Sodium 524.9 mg 21%
Total Carbohydrate 38.3 g 12%
Dietary Fiber 2.9 g 11%
Sugars 5.9 g 23%
Protein 39.7 g 79%
Spiced Potatoes (Batata Harra)
3 potatoes (peeled and cut into medium cubes)
2 tablespoons cooking onions, finely chopped
1 teaspoon garlic, minced
1 shake cayenne pepper (or to taste)
1/2 cup fresh cilantro, finely chopped
1/8-1/4 teaspoon ground coriander fresh ground black pepper, to taste
sea salt, to taste
3 tablespoons olive oil
1/2 teaspoon lime juice, freshly squeezed
Directions:
1 Heat canola oil and fry medium size cubed potatoes until crisp.
2 Remove onto a paper towel lined plate.
3 In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.
4 Mix well and add lime juice.
5 Serve Immediately with garlic sauce such as Garlic Mayonnaise (Aioli) without the fresh cilantro added.
Nutritional Facts for Spiced Potatoes (Batata Harra)
Serving Size: 1 (356 g) Servings Per Recipe: 2
Calories 432.6
Calories from Fat 185 42%
Total Fat 20.6 g 31%
Saturated Fat 2.8 g 14%
Cholesterol 0.0 mg 0%
Sodium 22.1 mg 0%
Total Carbohydrate 57.5 g 19%
Dietary Fiber 7.3 g 29%
Sugars 2.9 g 11%
Protein 6.7 g 13%
Read more at: http://www.food.com/recipe/lebanese-spiced-potatoes-batata-harra-443414?oc=linkback
