Chicken Spring Rolls
I had wrappers leftover from the avocado egg rolls and wanted to make some spring rolls. The recipe calls for a lot of chopping of veggies, but I got smart and too the easy way out. I grabbed a bag of coleslaw mix at the market. :) This recipe was really easy, but the rolls were a little bland. I’d probably add more veggies and more flavor the chicken more. Overall, not too bad. I also didn’t have any sauce so that was a Tam Tam fail too.
Enjoy!
INGREDIENTS
- 1 package of spring roll wrappers
- 1 pound ground chicken
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 2 tsp cornstarch
- 2 tablespoon vegetable or canola oil in pan to cook meat mixture
- 1/2 nappa cabbage, finely sliced, yields approximately 9 cups
- 1 large carrot, shredded or grated
- 1 green onion, finely chopped
- 1 tablespoon soy sauce
- 1/4 cup water
DIRECTIONS
- Combine chicken, salt, sesame oil and cornstarch in a bowl and set aside to prepare your vegetables.
- Slice and shred your cabbage, carrot and green onion.
- Add oil to a large non-stick pan, and cook your chicken mixture over medium high heat, breaking up the lumps until the meat becomes opaque in color.
- Add your veggies, soy sauce and water. Stir and cover. Simmer on medium heat until cabbage is tender.
- Remove from heat, spread out to cool in a shallow cake pan. Elevate one side of pan to drain liquid.
- To wrap your spring rolls, separate a sheet carefully. Keep the wraps under a damp cloth to prevent drying out. Be sure to roll tightly and neatly. Filling should be dry and not sopping wet or you will have soggy spring rolls that fall apart when frying.
- Fry spring rolls in about an inch of canola oil on medium heat. Remove when golden, and drain on paper towel line platter. Enjoy with favorite dipping sauce.
