We simply can't resist watching Simply Ming on PBS. Ming Tsai consistently has something interesting to share in his studio kitchen. For example, a recent show highlighted the following spring roll preparation which we found particularly tasty and showy on the serving plate. We wanted to share it with you, dear readers, as a special holiday feast for the eyes and the taste buds.
No, don't be intimidated by the thought of creating these savory, fried appetizers. They're quick and easy to assemble and are guaranteed to dazzle your family and guests during the holidays ... or any day! Dare we say, you may quickly move into the status of Celebrity Chef at your upcoming soiree, thanks to this extravagent hors d'oeuvre.
Ming - we send you our sincere apologies for embellishing your scrumptous spring rolls with Golden Chanterelles. You must know that we avid mushroomers just can't stop ourselves from including these gifts from the forest floor in all our kitchen creations!
These eye-catching mushrooms were growing
on a stump in Kanazawa, Japan's Kenrokuen Gardens.
Pesto Chicken and Spinach Spring rolls
1 pound ground chicken breast- Preheat a fryer or a stock pot with 3 inches of oil to 350.
- Fill a bowl with ice and place another bowl with the chicken on top of the ice. Add chopped spinach, carrots, chanterelles and ¾ of the pesto. Mix together. Season and cook a little spoonful to check for seasoning.
- Layout lumpia wrapper, top with chicken mixture, roll tightly and let rest seam side down.
- Fry springrolls until golden brown and delicious, about 6-8 minutes and remove to a paper towel-lined plate.
- Meanwhile, take 2 tablespoons pesto and mix with juice and zest of lemon and toss with 1 cup of spinach, season.
- To serve, plate a small mound of spinach salad and surround with springroll halves.