Chipotle-Coconut Chicken and Veggie Spring Rolls

Today, Chris and I did something that I think everyone in the Capital Region should do at least once...a month.We went to one of the many Asian supermarkets that Albany has to offer! Now one of my favorites is Lee's Asian supermarket on Central, but we tried something new and went to the "New Asian Market" on Colvin Ave by the Hannaford on Central and I  must say, I was impressed. Once you get over the incredibly strong fish odor of fish, you will see that the off-putting smell is actually something fantastic. They filet and sell their own fish, which you can pick yourself out of their live tanks!

Anyway, I'm getting off topic...so Chris and I are trying to save some money due to all of the holiday shopping, and are also trying to slim down. The perfect place to go when you have a combination of these two things in your life is an Asian market. As long as you avoid the Musk Melon bars in the ice cream freezer (mmm...musk melon...), you will find the most avoidable, healthiest pasta, tofu, sauces, and even cookies! Our loot today included rice paper, baby bok choy Sriracha, wheat noodles (in which the only ingredient is wheat), coconut crackers, 1 pound of firm tofu, and spring roll sauce that I would have no problem chugging out of the bottle if it were socially acceptable.

Our find, mixed with the hunger that was building from a long morning of dress shopping for my company holiday party (sorry Chris!) gave us the inspiration to take a little of what we had, and mix it with what we bought. So was born the Chipotle-coconut and veggie spring roll!

Here is what you'll need:

1/2 cup Chipotle Panko (yes, it exists...and it is amazing!)
1/4 cup shredded coconut
1 large egg white
1 boneless chicken breast, cut into small strips
4 pieces of rice paper
1 carrot, shredded
8 stalks baby bok choy
canola oils spray (you can use regular oil...if you're a fatty!)...(just kidding, please don't stop reading my blog!)

Preheat oven to 375°F and move oven rack to the middle. Like this!

(Just kidding. This is me being an idiot)

Put the chicken into a medium-sized mixing bowl and add egg yolk. Mix with fork until the chicken is coated. Add in panko and coconut and, again, mix until fully coated.

Next, spray a baking sheet with cooking spray and bake for 15-20 minutes, or until breading is browned and chicken is cooked through.

While the chicken is cooking, sautee bok choy and carrots in a pan on medium to high heat (try not to burn them like I did...)

When the chicken is done, make a sort-of assembly line with the chicken, veggies, a pan of hot water (large enough to fit the rice paper), and two empty plates.

Take one piece of rice paper and dip into the hot water. In a matter of seconds it will become plyable, but you have to be careful that it doesn't fold in on itself. Lay flat on the first plate, add 2 slices of chicken and 1/4 of the veggies. Then, fold tightly into a spring roll-type wrap (it takes a few tries, but it tastes the same no matter how ugly it is). Do this for all 4 rolls.

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Next, in the same pan used for the veggies (adds extra flavor), spray heavily with cooking spray and cook rolls about 2 minutes per side, or until brown and crispy. 

Now it's time to eat! We ate it with some of that sauce I told you about earlier.It's called Mae Ploy Spring Roll Sauce.

 Damn I love that sauce....