Directions: |
Directions:For the chicken: Preheat stove top grill or broiler. In mixing bowl, stir together teriyaki sauce,olive oil,garlic,and ginger. Marinade chicken and leave to marinate at room temp. at least 10 mins. Grill or broil the chicken 5-6 mins. per side. Chill thoroughly in refrigerator,then cut crosswise into 1/8 in. thick strip. Cover and refrigerate.
Spicy Peanut Dressing:
In small saucepan combine all dressing ingredients.Place over medium heat and bring to a boil,stirring frequently. Reduce heat and boil gently for 1 min. Remove from heat and set aside.
Thai Satay Sauce:
Combine all the sauce ingredients in a blender or a food processor fitted with the steel blade..Blend or process until smooth. Transfer to a bowl,cover and refrigerate.
To make Spring Rolls:
Preheat oven to 500º. Use a pastry brush to lightly , evenly coat one side of each tortilla with softened butter.Turn the tortillas over and evenly distribute the following ingredients over a 1-2 in. wide strip on their unbuttered sides,just below the center of the tortilla from end to end: the remaining Spicy Peanut dressing,shredded mozzarella,grilled chicken strips,shredded carrots,sliced scallions,bean sprouts,chopped peanuts,and minced cilantro. Starting at the edge nearest and parallel to the strip of filling, roll up each tortilla into a tight cigar shape as each tortilla is rolled up, place it seam side down on a baking sheet,keeping the rolls about i in. apart. Sprinkle 1 t. Parmesan cheese on top of each roll.
Bake the rolls in the oven until heated through and lightly browned,5-6 mins. Carefully remove rolls from oven. and slice each diagonally into 3 equal pieces.
Arrange the rolls on individual serving plates or a large platter. Garnish with the chopped parsley,and serve accompanied by the Thai Satay Sauce. |
This recipe for California Pizza Kitchen'sThai Chicken Tortilla Spring Rolls with Spicy Peanut dressing is from