Ingredients with Measurements:
- 1 lb ground chicken
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 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. In a large skillet, cook the ground chicken over medium-high heat until browned and cooked through, about 5-7 minutes.
2. Add the shredded carrots, cabbage, scallions, cilantro, and garlic to the skillet with the chicken. Stir to combine.
3. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, and black pepper. Pour the mixture over the chicken and vegetables in the skillet. Stir to coat everything evenly.
4. Remove the skillet from the heat and let the filling cool for a few minutes.
5. Preheat the oven to 375°F.
6. Lay a spring roll wrapper on a clean work surface. Spoon about 2 tablespoons of the chicken filling onto the bottom third of the wrapper.
7. Fold the bottom of the wrapper up over the filling, then fold in the sides of the wrapper. Roll the wrapper up tightly, like a burrito.
8. Brush the top edge of the wrapper with the beaten egg to seal it closed.
9. Repeat with the remaining spring roll wrappers and filling.
10. Place the spring rolls on a baking sheet lined with parchment paper.
11. Bake the spring rolls for 20-25 minutes, or until golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 13g
Protein: 10g
Sodium: 250mg
Substitutions for ingredients:
- Ground pork or turkey can be used instead of ground chicken.
- Shredded zucchini or bell peppers can be used instead of shredded carrots or cabbage.
- Hoisin sauce can be used instead of oyster sauce.
Variations:
- Add chopped water chestnuts or bamboo shoots to the filling for extra crunch.
- Serve the spring rolls with a dipping sauce made from soy sauce, rice vinegar, and honey.
- Make vegetarian spring rolls by using tofu instead of chicken.
Tips and tricks:
- Make sure the filling is cooled before filling the spring roll wrappers to prevent them from becoming soggy.
- Use a pastry brush to brush the egg wash onto the spring roll wrappers for even coverage.
- If the spring rolls are not crispy enough, broil them for a few minutes at the end of the cooking time.
Storage instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the spring rolls, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve the spring rolls with steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the spring roll wrappers are too dry, brush them with a little water before filling them.
- If the spring roll wrappers tear, use a second wrapper to reinforce the first one.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Spring rolls are a traditional Chinese dish that have been enjoyed for centuries. They are typically eaten during the Spring Festival, a Chinese holiday that celebrates the beginning of spring.
Flavor profiles:
Savory, slightly sweet, and crispy
Serving suggestions:
Serve the spring rolls as an appetizer or as part of a meal.
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Region: Chinese