Ingredients with Measurements:
- 1 lb ground chicken
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup chopped bamboo shoots
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 12 spring roll wrappers
- 1 egg, beaten
Special equipment needed:
- Large skillet
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground chicken over medium-high heat until browned and cooked through.
3. Add shredded carrots, cabbage, bamboo shoots, green onions, and garlic to the skillet. Cook for 5-7 minutes, until vegetables are slightly softened.
4. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, ginger, and black pepper. Pour over chicken and vegetables in the skillet. Stir to combine and cook for an additional 2-3 minutes until sauce thickens.
5. Lay out a spring roll wrapper on a clean surface. Spoon 2-3 tablespoons of the chicken and vegetable mixture onto the wrapper, leaving a 1-inch border on each side.
6. Fold the bottom of the wrapper up over the filling, then fold in the sides. Roll the wrapper up tightly, like a burrito. Use a pastry brush to brush the edges of the wrapper with beaten egg to seal.
7. Repeat with remaining spring roll wrappers and filling.
8. Place the spring rolls on a baking sheet lined with parchment paper. Brush the tops of the spring rolls with beaten egg.
9. Bake for 20-25 minutes, until the spring rolls are golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 14g
Protein: 8g
Sodium: 300mg
Sugar: 2g
Fiber: 1g
Substitutions for ingredients:
- Ground turkey or pork can be substituted for ground chicken.
- Shredded zucchini or bell peppers can be substituted for shredded carrots or cabbage.
- Hoisin sauce can be substituted for soy sauce.
Variations:
- Add chopped water chestnuts or mushrooms to the filling for extra texture.
- Serve with a dipping sauce made from soy sauce, rice vinegar, and honey.
- Make vegetarian spring rolls by omitting the chicken and using tofu or tempeh instead.
Tips and tricks:
- Make sure the filling is completely cooled before filling the spring roll wrappers to prevent them from tearing.
- Don't overfill the spring roll wrappers or they will be difficult to roll up.
- Brushing the edges of the wrappers with beaten egg helps to seal them and prevent the filling from leaking out.
- Leftover spring rolls can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat spring rolls, preheat oven to 350°F and bake for 10-15 minutes, until heated through and crispy.
Presentation ideas:
Arrange spring rolls on a platter and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the spring roll wrappers are tearing, make sure the filling is completely cooled before filling them.
- If the spring rolls are not crispy, bake them for an additional 5-10 minutes.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Spring rolls originated in China and are a popular appetizer in many Asian countries.
Flavor profiles:
Savory, slightly sweet, and crispy.
Serving suggestions:
Serve as an appetizer or as a main dish with rice and vegetables.
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Region: Chinese