Spring rolls for the kids

Recipe: Chicken and Veggie Spring Rolls

  • 1 pkg Mann Broccoli Slaw
  • 1 Tbls Grated Ginger
  • 1 Tbls Finely Chopped Garlic
  • 1/2 pkg Angel hair Cabbage
  • 1/2 pkg Bean Sprouts
  • 1/4 cup teriyaki sauce
  • 2 cups shredded cooked chicken meat
  • 1 pkg Lumpia Wrappers
  • 1 can Pam

1. Heat a sauté pan over medium heat, spray with Pam.

2. Add the Broccoli Slaw, ginger and garlic, stirring for about 3 minutes.

3. Add the Angel Hair Cabbage and the bean sprouts and continue stirring occasionally for another 5 minutes.

4. Add the teriyaki sauce and the chicken, stir to coat the veggies.

5. Remove from heat to cool the mixture so it is cool enough to handle.

6. Place a 1/3 a cup of the mixture on a lumpia wrapper and roll it up tightly, folding in the sides. Use a flour and water paste as a glue to seal the roll.

7. Spray a baking sheet with pam and place the rolls on the pan, spray the rolls with Pam.

8. Bake in a pre heated 375ºF oven for 15 minutes, or until golden brown and crispy.

For more information, visit www.culinarycenterofmonterey.com

About Mary Pagan:
Mary Pagan, combining her extensive management background, ability as a chef and her love for teaching, has developed the Culinary Center of Monterey to share her love of the Culinary Arts with others.

Her concept... to develop a food and wine resource complex. To provide the finest hands on culinary instruction to the general public, as well as experienced chefs and those interested in a career in the culinary field. She wanted to provide a first class International restaurant with great food at reasonable prices in a comfortable family atmosphere. To create a wine and microbrew bar featuring both local and International varieties and to provide a unique venue for parties, large and small, corporate or private. And last but not least, a state licensed and accredited vocational training center for those who are interested in a career in the culinary arts.

Mary has traveled extensively, doing personal appearances across the country, as well as television and radio shows in several states. Mary has also been featured in Newspapers and Magazines across the country including "Bon Appetit" that requested two of her prize- winning recipes for publication in their R.S.V.P. column.

Mary has done recipe development and food styling for large companies such as Uncle Bens, Tanimura & Antle, Desert Glory/Nature Sweet, Driscoll Berries, Ready Ripe, and Mills Family Farms, providing them with new and interesting selling tools for their businesses. One of the busiest undertakings at the CCM is Mary's Team Building Classes for Corporate groups. Many of these groups include Food Manufacturers, Drug companies and Wineries. The Culinary Center is also known for very unique and entertaining private parties that range from elegant gourmet food and wine events to beach parties and Chili cook-offs.

The Culinary Center has received their State of California License for a Culinary Certificate program. This will be a major resource to the many restaurants on the Monterey Peninsula seeking well-trained personnel in the food service industry. Along with this program the Culinary Center is also providing ServSafe Safety and Sanitation certificate classes to provide a local venue for the required food handlers certification required by the state. The Culinary Center has also been named a testing cite by The American Culinary Federation for certification of Executive Chefs.

Mary was given the honor of being nominated and inducted into the very prestigious Les Toques Blanches USA, and Le Dames of Escoffier. Mary is also a fellow with Monterey County Ag Knowledge.

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