Happy Chinese New Year (a day late! lol) Curry Chicken Fried Rice, Spring Rolls and Chuck’s Nuoc Cham
So, as most of you already know, yesterday was Chinese New Year. While I’m not Chinese, I must admit I’ll look for any excuse to celebrate! LOL So, I made some Asian treats in honor of this special day. Chuck over at Sunday Night Dinner posted his mom’s top secret recipes for Nuoc Cham (dipping sauce) and recently, and I just couldn’t go another day without making some of my own…my Gawd that stuff is good! It’s also been a while since I’ve made fried rice, and my dear hubs really loves a chicken curry version that I do, so it was set…spring rolls and fried rice would be our menu for the day. I realize that my menu doesn’t have all of he traditional elements of a Chinese New Year menu, but heck, it’s the sentiment that counts, right? lol I decided to do a step by step for the spring rolls, like Chuck (sheesh I’m such a total copycat!), for those of you who might not have rolled them before…I know that before I tried to make them the first time I was a little intimidated by the idea. But, it’s really very simple, as you’ll soon see. 
First of all, the Curry Chicken Fried Rice:
Ingredients:
I should note that most of these amounts are approximate…this is one of those dishes that I just sort of eyeball the stuff and throw it in there.
4 cups cooked jasmine rice, cooled
4 cloves garlic, minced
1 large onion, minced
3 tablespoons minced ginger
1 pound diced chicken breast
salt and pepper to taste
2-3 tablespoons curry powder
a generous splash of soy sauce
a few drops of sesame oil
2-3 cups mixed vegetables (peas, carrots, sprouts, green onions)
Preparation:
Heat a wok or large saute pan over high heat.
Coat the bottom with a bit of sunflower oil.
Saute garlic first, then add onion and ginger and saute a minute or so.
Add in chicken and season with salt and pepper.
Stirfry until cooked through and beginning to brown.
Add in curry, soy and sesame oil and toss to combine.
Add in rice and toss around, with the help of a paddle or large spoon, working the chicken mixture into the rice to coat.
If the rice is sticky, you might want to toss in another splash of oil.
When rice has a nice yellow color, add in vegetables and serve.
And now the Spring Rolls (Cha Gio)….I was much inspired by , though I just had to make some changes (you know me!)…I sort of morphed his mom’s recipe with mine, and the resulting roll was just fab.
Ingredients:
1 small bunch cellophane noodles (about 3 cups after soaking)
4 cups shredded cabbage
1 large carrot, shredded
1 bunch green onions, chopped
4-5 cloves garlic, minced
2 tablespoons minced ginger
1 pound shrimp, peeled, deveined and minced
1 pound ground pork
3 tablespoons soy sauce
a splash or two of sesame oil
1 egg
salt and pepper to taste
18-20 spring roll wrappers (I used the frozen ones this time)
oil for frying
Preparation:
Before anything else, put the cellophane noodles in a large bowl of cold water to soften.
Now, mix all spring roll ingredients except wrappers and oil in a large bowl. I find it’s best to get your hands in there and mush it all up using manual labor…a spoon just won’t cut it for spring roll filling.
Now, place a wrapper on your cutting board and add about 3-4 tablespoons of filling at the center, like this:
Now fold the sides in towards the center, and moisten edges with a bit of water.
Carefully fold the bottom portion of the roll up over the filling, pressing tightly:
Now, tightly roll up the spring roll and place seam side down. Cover with plastic wrap and repeat with remaining rolls.
Now, heat oil to moderate heat…I like to use my deep fryer for this, but you could also use a deep pan. You’ll want the oil to come at least half way up the roll. Carefully fry rolls in hot oil about 5 minutes per side, or until golden and cooked through.
Serve with lettuce leaves wrapped around the roll and Nuoc Cham (dipping sauce).
see if this was me making that, the pics of you folding the roll, there would be an extra shot of me smashing it with my fist after screwing it up
Comment by furiousball — February 8, 2008 @ 4:00 pm
Fabulous! You know, Nikki, I never would have made egg rolls if you hadn’t helped me through it the first time, and I realized–they *are* easy to make. A little time consuming, but totally worth the effort. As usual, your photos are gorgeous and the food looks delicious!
Comment by Lee Ann — February 8, 2008 @ 4:00 pm
I am so impressed - what an amazing spread! And great photos. Whenever I have tried making any kind of rolls it has been a complete disaster. Yours are so tidy!
Comment by Mallow — February 8, 2008 @ 6:10 pm
Your cha gio looks fantastic!!! Thanks for highlighting my recipes. Fried rice and cha gio, it doesn’t get any better than that!
Comment by Chuck — February 9, 2008 @ 12:43 am
Hello Nikki,
How wonderful it must be to know that you are bringing SO much pleasure to so many of us out here! Your website has been a recent discovery for me and I have already made a few things that have been delicious for which I thank you. I have a question….do you do requests? I used to live on Gran Canaria (now living on Tenerife) and many restaurants made a very wholesome stew called Potaje that can´t be found for love nor money here. I bet you make a mean one!
Keep up the good work!
Comment by Colleen Keyes — February 12, 2008 @ 3:49 pm
Wow, what a way to ring in the New Year! When you do it, you certainly do it right. Beautiful pics, too!
Comment by shelley — February 12, 2008 @ 4:00 pm
Hi Furious! LOL Nah…these are easy to do…seriously!
L, that was so much fun…they are a bit putsy to do, but so worth it! Especially if you have leftover…then just freeze for next time!
MUAC!
Mallow, once you get the trick of it, they’re a breeze to do.
Thanks! 
Thanks Chuck! And thanks for the great recipes!!!
Hi Colleen, Nice to “meet” you, neighbor!
Sure! What kind of potaje are you looking for? There are a couple of different kinds that I make, I’d be happy to post, since I make them frequently. 
Thanks so much for the compliment, it sure made me smile. 
Hi Shelley!
Thanks so much! It was really good, I want to make it again! lol
Comment by nikki — February 12, 2008 @ 10:23 pm
Hola vecina! After 5 years without potaje, I´d be happy with ANY recipe! And here you are giving me a choice! What a star!!
Comment by Colleen Keyes — February 13, 2008 @ 10:51 am
It really is that simple to make your own spring rolls, isn’t it?! Thanks for the inspiration.
Comment by one food guy — February 13, 2008 @ 3:01 pm
I love the pictures you use! So clean and consise! Do you take all the pictures yourself? I just found your blog for the first time today! Have you ever thought of making videos? Everybody seems to be going that direction now! We’d be happy to feature some of your photos on the homepage of our site if that interests you! Should give your photos the platform they deserve!
Comment by Niall Harbison — February 13, 2008 @ 10:23 pm
my darling nikki (hehe!) i have nominated you for a nice matters award
http://ellysaysopa.vox.com/library/post/nice-matters.html
Comment by elly — February 14, 2008 @ 2:42 am
definitely look and taste delicious…..
Comment by zaitgha — February 15, 2008 @ 2:55 pm
Hi Colleen! Not a problem! I make potaje frequently, so look for potaje de verduras and potaje de berros soon!
Lentil is already on the site if you want to do a quick search. 
Hey Food guy!
Yes, they really are easy! 
Niall, thank you so much for the compliment!
The pics are all mine, some are better than others, lol. I hadn’t thought of making videos, but it does sound like fun! I checked out your site…SO great! Love it! I would love it if you wanted to use some of my pics on the site. 
Thanks again for being so sweet. 
Elly! LOL now that song is stuck in my head…I was quite the Prince (the artist formerly known as Prince and now again is known as Prince lmfao) fan back in the day. Thank you so much for the nomination. You are too sweet.
XOXO!
Thanks so much, zaitgha!
Comment by nikki — February 16, 2008 @ 10:56 am
I love homemade fried rice. I recently learned how to make it and it is sooo much better than takeout!
I have recently overcome my fear of frying, so I’d love to try your spring rolls. They look great!
Comment by Susan at Sticky,Gooey,Creamy,Chewy — February 17, 2008 @ 2:58 am
YUM, Nik!!! Do you think I could make a version of this with rice wrappers? Or would that be different altogether?
Comment by Ginny — February 19, 2008 @ 4:25 am
Hi Susan! Do try them! These turned out even better than the ones I normally make, Chuck’s additions really made them great!
Hi Ginny, sweet pea!!! MUAC! Oh yes!!! Rice wrappers are what I normally use for Viet rolls, but this time I was feeling a bit lazy. lol Just briefly soak them in cool water first, and make sure your soy and fish sauce are gf (duh! you knew that already! lol).
Comment by nikki — February 19, 2008 @ 10:49 am
Thank you! I’ll let you know when I try it! MUAC!
Comment by Ginny — February 19, 2008 @ 5:43 pm
I’m gonna attempt to try this rice next. Yummy! I love rice!
Comment by inga — March 10, 2008 @ 6:40 pm
Uuum, can I use minute rice???? lol…
Email me and let me know. Rice for ME is tricky to prepare.
Comment by inga — March 10, 2008 @ 6:42 pm
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