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CPK’s Thai Tortilla Spring Rolls

Posted Sep 29 2008 12:00am

My original intent was to make these tasty appetizers for my Debate Party, but unfortunately they were last in the queue of recipes for the night and I didn’t have a chance to complete them. The roadblock was not time, but a lack of counter and table space to assemble. It turned out to be a good thing as we had MORE than enough food. Instead, I ended up having one for lunch on Saturday. These rolls are one of my favorite appetizers from California Pizza Kitchen. My college roommate freshman year introduced me to them and I have enjoyed them ever since. With their mix of chicken, spicy peanut sauce, bean sprouts, green onions, carrots, cilantro and Mozzarella in a crisp tortilla they are absolutely addicting. Nevermind the creamy Thai peanut sauce you dip them in.
When making something out of a restaurant cookbook I am always skeptical of whether it will taste like the original, but after positive past experiences with other California Pizza Kitchen recipes like Jambalaya Pasta and Moo Shu Chicken Calzones I was confident this dish would be just like the real deal. As expected, the recipe from California Pizza Kitchen Pasta, Salads, Soups, and Sides didn’t disapoint. I tried them with both chicken and tofu and both were satisfying. The rolls were everything I love in a good appetizer: flavorful, crispy, and easy to eat with your fingers. Best of all they get their crunchy exterior from a 500?F oven and a little cooking spray, not from deep frying. The biggest complaint people seem to have with CPK’s recipes is that they require many different components and a lot of ingredients, but I found by preparing the sauces and proteins ahead of time that making them was virtually stress free. Plus they only bake for 10 minutes so there is not a long wait to scarf one down. I served them along with Dreena’s Orange Sesame Tofu (not pictured) from Eat, Drink & Be Vegan and some chewy brown rice for a filling rainy day meal. All and all I was very pleased with the recipe and found it well worth the effort and can’t wait to make it again.

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