This is one of those fun anytime dishes made for a midday snack or as an appetizer for any party.
Easy. Simple. Done.
Crepe (will roll into a spring roll)
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
In a large bowl, whisk the flour, salt, eggs and milk until smooth.
Heat a lightly greased 8-in. nonstick skillet; add 3 tablespoons of batter.
Lift and tilt pan to evenly coat bottom.
Cook for 1-2 minutes or until top appears dry
Remove from pan and cool on sheet pan
Ginger Marinated Pulled Chicken
2 chicken breast halves with skin and bone (1 1/2 pounds total)
1 1/2 teaspoons fresh lime juice
1 teaspoon Asian chile-bean paste with garlic (preferably Lan Chi)
1 teaspoon red-chile oil , or to taste
1 teaspoon Sichuan-pepper oil , or to taste
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon finely grated garlic
1/2 teaspoon minced fresh mild long red chile such as Holland
1/2 teaspoon salt
1 cup fresh cilantro sprigs
Lightly rinse chicken off and damp dry
Combine all ingredients in a bowl and toss chicken to lightly coat
Allow to marinate for 2 hrs in air tight container
Place chicken into pressure cooker and cook for 30-40 minutes
Remove and cool on cooling rack
Remove Skin and using a for shredded chicken
Take sauce and strain, reduce to 1/8, thicken with cornstarch if the liquid has not naturally thickened. Cool and reserve for later use.
6ea Snow Peas, julienne
1 pkg Enoki mushrooms or Shitake Mushrooms
½ ea Carrot, julienne
1ea Scallion, sliced on an angle to make 4” slices
Julienne all items and toss together
Drizzle some of the reduction enough to coat the vegetables and reserve
Assemble to rolls:
Place a crepe round on top of the counter surface
Take about 3oz of chicken mix and lay it in the center of the crepe
Top the chicken with the vegetable mixture
Fold the crepe over
Fold the crepe “flaps in” and roll to create a “spring roll”
Spilt in half before serving