3 boneless chicken thighs
3 tablespoons ketchup
1/4 cup clementine juice
1 tablespoon chopped fresh ginger
1 tablespoon sugar
1 teaspoon chopped garlic
Combine chicken with marinade and let combine 2 hours or overnight in the refrigerator. Broil until cooked and golden. Let cool.
10 fresh Thai wrappers
Segments from 3 cuties
Cilantro, chopped
Thai basil, chopped
Marinated chicken thighs, pull the meat apart into long stringy pieces
Cooked and chilled noodles, I used green tea soba noodles
Combine chicken, cuties segments, noodles and spices in a large bowl.
Soak one fresh Thai wrapper in hot water until it is pliable, remove to a wet towel. Add chicken mixture to the lower quarter of the round wrapper. Fold over the mixture and then fold in the sides, rolling to enclose. You must wrap this tightly without tearing the delicate spring roll wrapper.
Place on a tray covered with a damp paper towel and continue wrapping until all ingredients are gone. They keep for at least 6 hours covered with a damp paper towel and wrap well in plastic wrap.
Serve with a clementine dipping sauce.
Dipping Sauce:
Finely process 2 clementine in a food processor, remove and strain the juice. To the juice add 1 garlic clove, add 2 teaspoons minced fresh ginger, 1 teaspoon toasted sesame oil, 1 tablespoon grated carrot, 2 teaspoons sugar. Let sit until sugar has dissolved and serve in a separate small bowl.
- Recipe courtesy of Brenda Athanus