Asian Spring Rolls w/ Spicy Orange Glaze Sauce
1 boneless/skinless chicken breast cut in ¼” cubes
¼ cup daikon radish julienned (water chestnut can be used instead)
1 carrot julienned and cut into 2” lengths
2 green onion diced
2 cloves garlic minced
1 cup shredded lettuce
¼ cup olive oil
¼ cup soy sauce
Salt & pepper to taste
12 large wonton wrappers
1 qt. peanut or vegetable oil
8 oz. Patter Fam's Spicy Orange Glaze
Begin by heating oil in a pot or deep fryer to 350 degrees. While the oil is heating cube the chicken breast and sauté in a medium hot skillet w/ the olive oil. Cook for about 3 minutes tossing occasionally to prevent burning. Add garlic, daikon radish and carrots and sauté for an additional 3 minutes or until the chicken is cooked just done. Remove from heat and immediately add the soy sauce then the lettuce and green onion. Season with salt and pepper to taste and toss the ingredients together to warm the lettuce.
Place a tablespoon or two of the cooked ingredients onto a wonton wrapper closer to one edge than the other. Pull the shortest end over the ingredients pulling it into a small roll, fold the ends over and tuck and roll the wrapper like a burrito. Wet the final edge slightly with water on your finger tip and seal the spring roll. Set aside and complete the whole batch. Lower the spring rolls into the oil and quickly flash fry until the outside is browned, about 30 seconds to a minute. Remove immediately and place on a paper towel to drain excess oil. When cool enough to handle slice them in two on an angle. Serve with Patter Fam’s Spicy Orange Glaze Sauce in a dipping dish.