All right very, very—Chicken Caesar Spring rolls now I that many of that spring rolls in Asian restaurants and here’s the key to the spring roll. It’s the spring roll skin also known as a rice paper and its made out of rice flour, sometimes tabulate the flour but its extremely very translucent and just a really, really cool thing to work with and its like the ultimate low carb wrap because it’s like barely there. Step one were going to circle it, to about 20 seconds in some room temperature about it. Now, let me show, I might do one to the perfect texture and then do one too far so you see the different. See how it goes from stiff to you can kind of start binding it and then it still feels kind of stiff and then it just starts to feel like its getting easy to liquid, like don’t worry about that, so it kind of bounce easily, yet it still has some texture, its some firmness that’s what you want.
Now, I'm going to show you what this first two like. Now, I'm going to keep dumping this in the water, see how it becomes kind of stretchy and gets kind of rubbery that’s too far, so let's put it about the end when you wrap it. Okay, we can't wait for it like that, so that is two hydrated, all right. So let's do that for real here, so I'm going to dip it in it, yeah, I didn’t tying them just probably about 10 to 15 seconds in the water, so you can just see its just kind of bendable. All right, now you really need down on the silicone baking mask to do this I find that the best surface to look on some people like a wet kind of kitchen towel you're going to find. But this silicone that’s all just incredible for so many things. So put it down you see its still, you can see I just leave it on. So its that’s soft right, so that was maybe 15 seconds in the water.
I'm going to put a big handful of baby romaine leaves, you can use any mix for this but I'm going to call it, it’s a Chicken Caesar Spring rolls and were go with their name. I had some leftover chicken strips, so we put a lots to sit on, put some cover, yes, strips of red pepper, what were you expecting? All right, you could strain to tell that you put any veggies in here. Now, I'm not going to put any dressing in this all right, I'm going to top with another hand full of greens and this still not dressing on the side, so you're kind of dip it.
All right, now here is how we fold it. I'm going to take the size which I left about an inch and a half, two inches clue on each side and I'm going to fold those over. And I'm going to grab the bottom and again the reason I like to see it come back is just it won’t stick to it and you're going to kind of fold it up and just start rolling. And as you roll you can get a little tighter and a little tighter and by this time grab some of this rubbery and sticky and then were just hold, roll up and wrap up that thing. And if you leave this and you see that again, so fold them on sides all right and because it took a minute to get your filet in there. The rice paper continue to soak up that water, it’s really rubbery, kind of sticky. So you as you roll this, its kind of sticks on itself like that which is excellent wrapping. Now, ones you roll it up into a nice very tight bundle, now, if you're going to do a bunch of this for a party then I would suggest just take in some paper towel in. All right and just a give it a little roll up in a damp paper towel, now let's soak and dripping that. And then when I put it down and that’s all basically how I held down until I was ready to serve.
Now, here it is and here’s what I'm going to do you can do just a few of those. All right, I'm just going to cut that right in half then with a 45-degree angle right here in the middle, it’s a nice sharp knife and let the knife do the work. You can see there a nice clean cut look at that that is cool. And again you'll keep this together that just incredibly thin rice paper. I mean you probably can even count the carves in that as far like won. All right, so its just veggies, chicken, my lettuce, I throw in a lot of seasoned dressing all right you're going to drip that in that. So it’s such a cool trick, all right. So there is another thing you can do with here, if you want you can type these smaller pieces so you're doing all dinner party and you know you're going to do both finger foods.
You can easily cut those rolls in a four or five pieces each, serve with a little dipping sauce, just a great, great idea for any kind of appetizer, switch up the meat to the veggies. You know, that size is pretty good to work with, but you can you know in kind of different sizes of those rice paper, they came in about six inch longs and nine inch and 12 inch and so fort. I usually get the large one. All right, and I don’t want to hear, “Oh I can't find those paper, I can't find those” but yes you can. With some any major supermarkets usually in the section where there a little rice mingles and wontons and Thai ingredients, that serve those, okay. So its there, you just to look at the thing, don’t be scared ask somebody or God forbid figure it online. And you can make this really, really easy delicious extremely low carb and healthy with a relapse and these things goes whatever you like that, all right, enjoy.
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