Chicken and Hoisin Rolls

The Washington Post, December 8, 2004

• • Cuisine: Asian
• • Course: Main Course
• • Features: Fast, Kid-Friendly

Summary:

Sometimes the concept behind an appetizer translates easily to an entree. This is one of those recipes.

4 servings

Ingredients:

• • Shredded meat from 1 roast chicken, skin and bones removed (about 4 cups)
• • 1 cup mint leaves, torn into pieces
• • 1 cup cilantro leaves
• • 2 scallions, white and green parts, thinly sliced
• • 1 cucumber, cut into matchstick-size pieces
• • 1/3 cup hoisin sauce
• • 8 rice-paper wrappers or 4 flour tortillas

Directions:

Divide the chicken, mint, cilantro, scallions, cucumber and hoisin sauce among small bowls.

If using rice-paper wrappers, have ready a large bowl filled about halfway with very warm water. Dip 1 wrapper at a time in the water, letting it soak until the stiffness is gone -- about 10 seconds, depending on the thickness. Transfer it to a clean cotton towel, taking care that the ends do not fold under or become crimped. Cover a work surface with another towel. Repeat with the remaining wrappers.

If using flour tortillas, place on a dry skillet over medium heat, turning once, until warmed through.

To assemble, allow individual diners to prepare their own rolls, placing a small schmear of hoisin on the wrapper or tortilla, adding some of each of the remaining ingredients and rolling to enclose, tucking the ends beneath the roll. If desired, cut in half.

Recipe Source:

Adapted from a recent issue of Donna Hay magazine.

429 calories, 9g fat, 2g saturated fat, 82mg cholesterol, 556mg sodium, 54g carbohydrates, 3g dietary fiber, n/a sugar, 32g protein.