Crunchy Chicken Spring Rolls with Blood Orange Dipping Sauce

[nverland]

Crunchy Chicken Spring Rolls with Blood Orange Dipping Sauce
Yield: serves 2 to 4 total time: 1 hour

Ingredients:

8 boneless, skinless chicken tenders
2 eggs, lightly beaten
1 ½ cups panko breadcrumbs
¼ cup fine breadcrumbs
2 tablespoons flour
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
1 head of green leaf lettuce, 8 leaves torn, washed and dried
1 mango, peeled and cut into matchsticks
½ cucumber, cut into matchsticks
3 tablespoons chopped fresh cilantro
8 rice paper wrappers

Blood orange dipping sauce
¾ cup blood orange juice
½ cup sweet chili sauce
1 tablespoon honey
½ tablespoon low-sodium soy sauce
½ lime, juiced

Directions:
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.

Place the eggs in a bowl and lightly beat. In another bowl, please the breadcrumbs, flour, salt, pepper and garlic powder. Dip each piece of chicken into the egg and then coat in the breadcrumbs, pressing gently to adhere. Place the chicken on a greased wire rack and repeat. Once the chicken is finished, you can spritz each tender with canola oil spray. Bake for 15 minutes, then gently flip the chicken and bake for 15 minutes more. While the chicken is baking I like to assemble my roll ingredients and make the blood orange sauce.

Once the chicken is finished, you can either leave the tenders whole or cut them into pieces.

To assemble the rolls, fill a round cake pan or skillet with warm water. Dip each piece of rice paper in coat it completely, then remove it (don’t let it sit in the water!). Place the rice paper on a cutting board and top it with the lettuce. Add a piece of chicken, along with the mango sticks, cucumber sticks and cilantro. Start rolling from one end and fold in the sides as you go. The paper will stick together and your roll will hold!

Serve immediately with the dipping sauce.

Blood orange dipping sauce

Whisk all ingredients together in a saucepan over medium-low heat. Bring it to a simmer and cooker for 3 to 4 minutes, until slightly thickened. Remove from heat and let sit until it comes to room temperature. It will thicken a bit more as it cools.