Application Guide

17 18
Thai Chicken Spring Rolls
Ingredients
Directions
MARINADE
· 2 tbsp. hoisin sauce
· 2 tbsp. teriyaki sauce
· 2 tbsp. fresh orange juice
· 2 tsp. olive oil
· 1 1/2 tsp. ginger, minced
· 1 tsp. garlic, minced
PEANUT DRESSING
· 2 tbsp. vegetable oil
· 2 scallions, finely chopped
· 1 clove garlic, minced
· 1 tsp. ginger, minced
· 1/2 cup creamy peanut butter
· 2 tbsp. sweet soy sauce
· 2 tbsp. white wine vinegar
· 3 tbsp. light brown sugar
· 1/4 cup water
· 1/2 tsp. crushed red pepper flakes
ROLLS
· 8 (8-inch) flour tortillas
· 1/4 cup softened butter
· peanut dressing(recipe above)
· 1/2 cup shredded Mexican cheese blend
· 1/2 cup slivered carrots
· 1/4 cup scallions, thinly sliced
· 1/2 cup bean sprouts
· 3 tbsp. cilantro, chopped
4 boneless skinless chicken breasts, sliced into strips
DIPPING SAUCE
· 1/2cup coconut milk
· 1/2 cup peanut dressing (recipe above)
· 1/2 tsp. red Thai curry paste
· 1/4 tsp. crushed red pepper flake
1. Form the ground chuck into 4 patties. Season the patties with salt and then set them
aside in the refrigerator.
2. Add 1/2 tbsp. canola oil to a sauté pan. Cook the onion in the pan until caramelized.
3. Rub the burgers with /4 cup mustard. Place the burgers onto the Trays.
4. Place the Trays in the Air Fryer. Press the Air Fryer Button (400°F) and decrease the
cooking time to 10 mins to begin the cooking cycle.After 9 mins, top the burgers with the
cheese.
5. Butter the inside of the burger rolls. Place the rolls onto the Trays.
6. Place the Trays in the Air Fryer. Press the Air Fryer Button (400°F) and decrease the
cooking time to 3 mins to begin the cooking cycle.
7. Place the lettuce, tomato, and sauce on each bottom roll. Add one burger and top with
some onions and half of the pickles to each roll. Top each burger with another burger, more
onions, and the sauce. Top with the top half of the roll.