Crispy Garlic Chicken and Spinach Egg Rolls with Gouda Cheese, Served with Roasted Red Pepper Salsa for Dipping
INGREDIENTS
•
1 pound skinless, boneless chicken breast, minced very finely
•
2 cloves garlic, pressed through garlic press
•
Salt
•
Black pepper
•
Peanut or canola oil, plus more for frying
•
2 cups fresh, baby spinach leaves, chopped
•
1 tablespoons chopped, flat-leaf parsley
•
1 tablespoons chopped cilantro
•
¼ cup grated parmesan cheese
•
Pinch red pepper flakes
•
1 tablespoon cornstarch
•
3 tablespoons water
•
10 egg roll (or spring roll) skins, cut in half on the bias to create 20 triangles (*see note below)
•
1 ¼ cup grated gouda cheese
•
Roasted Red Pepper Salsa
•
1 (14.5 ounce) can organic diced and fire-roasted tomatoes
•
¼ cup roughly chopped roasted red peppers (good quality, from a jar)
•
1 clove garlic
•
1 tablespoon parsley
•
1 tablespoon cilantro
•
Salt
Comments & Reviews
Just A Pinch Sweepstakes