Sarah Sellers, one of the most-robbed "Idol" contestants of Season 10 and a food blogger as well, has been posting her "American Idol" viewing-party snack recipes here in Reality Rocks all season long, each night planning a menu that corresponds to that week's "Idol" theme. For Elton John Week, it was British pub grub; for Rock & Roll Hall Of Fame Week, she fried up some Elvis-inspired fritters; for Movie Week, nachos and pizza were the main attractions; and for 21st Century Week, healthy nouveau cuisine was on the modern menu.
This top 6 "Idol" theme is Carole King Week, which doesn't exactly immediately bring to mind any signature dishes. But Carole did pen a song called "Hard Rock Cafe," so this week Sarah is recreating some menu items from the rock 'n' roll restaurant by that very name. The result is a meal fit for a King!
Southwest Chicken Spring Rolls
Makes 10-12 spring rolls
▪ 1 package spring roll sheets, thawed
▪ 1 tbsp extra virgin olive oil
▪ 1 serrano chile, minced
▪ 1 shallot, diced
▪ 1/2 red bell pepper, diced
▪ 1 large garlic clove, minced
▪ 1 tomato, seeds removed, chopped
▪ 1 15oz can black beans, drained and rinsed
▪ 1/2 cup frozen corn kernels, thawed
▪ 1/3 cup cilantro, chopped
▪ 1 tsp cumin
▪ 1/4 tsp kosher salt
▪ 1/8 tsp cracked black pepper
▪ 1/2 tsp chile powder
▪ 1 rotisserie chicken breast, skin removed, chopped
▪ flour and water
▪ 3 tbsp vegetable oil
▪ 1/2 cup light ranch
▪ 1/2 cup light sour cream
▪ 1/2 tsp adobo sauce
▪ 1/2 chile in adobo, seeds removed, diced
▪ 1 tsp lime juice
▪ dash of cumin
Thaw the spring roll sheets according to the package directions.
Heat the olive oil in a large skillet over medium-high heat. Add the chile, shallot, and bell pepper and sauté until soft, around 2-3 minutes. Add the garlic and tomato and sauté for 30 seconds.
Combine the veggie mixture in a large bowl with the black beans and next 7 ingredients, through the chicken. Mix until well combined.
Using one spring roll sheet at a time (place in a diamond shape in front of you), spoon two heaping tablespoons of mixture right below the center of the sheet. Fold the bottom tip over the mixture, followed by the left and right corners. Using a basting brush gently brush the top corner with the flour and water mixture. Roll the spring roll from the bottom, sealing closed. **If that seemed a bit confusing...don't fret...most packages will show an illustration on how to roll the sheets properly. Set the rolls aside.
In a large bowl combine all of the sauce ingredients and mix until well combined.
Heat a cast iron skillet with the vegetable oil over high heat. Lightly fry the spring rolls until golden brown, around 1-2 minutes on each side. Serve with the dipping sauce!
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com/