fresh mint

Thai Chicken Spring Rolls are a light and tasty dinner for a warm summer night, but the real star of this recipe is the "peanut" sauce. It's a Thai-inspired almond butter based sauce that mimics peanut sauce. You'll want to put it on all the things.

Thai Chicken Spring Rolls with Spicy "Peanut" Sauce

chicken breasts or thighs

Tablespoons avocado oil

Tablespoons coconut sugar

limes

1-inch knob of fresh ginger, finely grated with a Microplane

fish sauce

sambal oelek or Asian chili paste

cilantro

almond butter or other nut butter

lime juice,

water

cilantro,

sesame oil

teaspoons rice vinegar

honey

garlic, pressed

ginger,

chili powder jalapeno pepper

carrots

broccoli

green onions

Napa cabbage leaves, cut in half and sliced thinly

lime

salt

avocado olive oil

spring roll wrappers

basil

mint

Asian chili paste

Put the chicken in a large zip top...

Put the chicken in a large zip top bag or in a shallow container for marinating. Combine the rest of the ingredients in the first section in a small bowl, then pour it over the chicken. Massage the chicken a bit to coat it evenly in the marinade and chill for at least 4 hours, up to 24 hours.

To make the sauce, put all of the...

To make the sauce, put all of the sauce ingredients in a blender or food processor and blend until smooth. You can also put it in a large mason jar and whisk or shake it really well. Chill until ready to use.

To make the salad filling, put the carrots,...

To make the salad filling, put the carrots, broccoli, green onions, and cabbage in a large bowl. Drizzle with lime juice and oil, and sprinkle a pinch of salt on top. Use your hands or salad tongs to mix well. Chill until ready to use.

When it's time to make the spring rolls,...

When it's time to make the spring rolls, preheat your grill to high heat. Remove the chicken from the bag and discard the marinade. Grill the chicken until dark grill marks form on both side and the chicken is cooked through, about 6-8 minutes per side, depending on how thick your chicken is. Remove from heat and let it rest while you assemble the other ingredients.

Fill a large shallow bowl or dish with...

Fill a large shallow bowl or dish with warm water and set a couple of paper towels on a flat surface you're going to use to roll the spring rolls. Slice the grilled chicken thinly.

To assemble the spring rolls, soak each spring...

To assemble the spring rolls, soak each spring roll wrapper (individually) in the water for about 30 seconds or until it is very soft and pliable. Transfer it to the paper towel to soak up some of the excess water. Put about 1/4 cup of the salad filling into the center of the wrapper and stack a few slices of grilled chicken and a couple leaves from each herb (basil, cilantro, mint). Bring the bottom of the wrapper up toward the middle and place it over the filling. Fold in the side edges, then roll the whole thing tightly away from you. Repeat with the rest of the spring roll wrappers and filling ingredients.

Swirl some Asian chili paste or sriracha into...

Swirl some Asian chili paste or sriracha into the peanut sauce and serve the spring rolls alongside.

This recipe is slightly adapted from Emeril's spin on rogan josh, a dish traditionally made with lamb.

Slow Cooker Indian Beef

Tablespoons coriander

cumin

black pepper

beef stew meat

small-diced onion, divided (about 1 large onion)

Tablespoons ginger

arrowroot powder (see note)

Tablespoons coconut oil

or 2 seeded and chopped serrano or jalapeno chiles

cinnamon stick

bay leaf

cardamom pods

cloves

garam masala (see note)

beef stock

Tablespoons chopped fresh mint leaves

Tablespoons chopped fresh cilantro leaves

Steamed basmati or jasmine rice,

In a medium bowl, combine the coriander, cumin,...

In a medium bowl, combine the coriander, cumin, black pepper, and 1 teaspoon of the salt.

Add the beef, 1 cup of onion, and...

Add the beef, 1 cup of onion, and 1 tablespoon of minced ginger and toss to coat. Allow meat to marinate at room temperature for an hour. (Or marinate, chilled, for at least 4 hours.)

Place the arrowroot powder in another medium bowl....

Place the arrowroot powder in another medium bowl. Remove the beef from the marinade and shake off most of the onion into the slow cooker as you transfer the beef to the arrowroot powder. Lightly dredge the beef in the powder, and place the remaining onion from the beef bowl into a 4 or 6 quart slow cooker.

Heat 2 tablespoons of the oil in a...

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. (Medium heat if using butter.) Add the beef to the skillet in three batches, cooking, and turning occasionally, until well browned on all sides. The meat does not need to cook all the way through. Add 2 tablespoons of oil with each new batch of beef.

Transfer beef to a paper towel-lined plate to...

Transfer beef to a paper towel-lined plate to drain. Transfer the browned beef to the slow cooker.

Wipe the pan clean with a paper towel,...

Wipe the pan clean with a paper towel, if needed. Add 1 1/2 teaspoons of oil to the skillet and heat over medium-high heat. Add the chiles, cinnamon stick, bay leaf, and remaining 1 tablespoon ginger; saute for 20 seconds, then add the remaining diced onion. Saute for 30 seconds, then transfer the spice-onion mixture to the slow cooker.

Add the remaining 1 1/2 teaspoons of oil...

Add the remaining 1 1/2 teaspoons of oil to the pan along with the cardamom and cloves and saute until aromatic, about 30 seconds. Wrap the cardamom and cloves in a small piece of cheesecloth and secure like a pouch with a piece of kitchen twine. (See note)

Add spice pouch, garam masala, beef stock, and...

Add spice pouch, garam masala, beef stock, and the remaining 2 1/2 teaspoons salt to the slow cooker. Cover the slow cooker and cook on high for 3 to 3 1/2 hours. Stir beef once halfway through cooking.

During the last 10 minutes, stir in the...

During the last 10 minutes, stir in the yogurt. Right before serving, remove the bay leaf cinnamon stick, and pouch and stir in the herbs. Serve with rice and garnish with almonds if desired.

You will thank me and mother nature once you try the fresh mint sauce! There’s simply not a better pairing for lamb, and once you’ve tried this, there will be no going back to mint jelly, or any other condiment for your lamb! Comes together quickly and easily.

Mint Sauce Recipe

sugar

white wine vinegar, champagne vinegar, or sherry vinegar

mint leaves, finely chopped

In a small bowl or little jar, dissolve the sugar and salt in the vinegar.

Add the mint and stir well, or shake the jar vigorously.

Allow the sauce to steep for at least one hour before serving.

This sauce was amazing on my lamb steak! My only complaint is that it's runny. Tonight, I'm going to mix it into some butter to make a compound butter to melt onto the lamb. Definitely easy and delicious!!

Since Cross and Blackwell stopped producing mint sauce, I've been anxious to find a substitute. This recipe is great but needs to steep all day or over night. It took more sugar than I thought. I'm glad to have this recipe as we love lamb.

Reminds me of the mint sauce my dad used to make way back when. Second time using it and it’s perfect! I added a little more sweetness with brown sugar.

I swapped the sugar out and put hot honey drizzled on lamb soooo yummy

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Thai Chicken Spring Rolls with Spic...

Slow Cooker Indian Beef

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Thai Chicken Spring Rolls with Spic...

Slow Cooker Indian Beef

Mint Sauce Recipe

The most viewed fresh mint recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine