Asian > Thai > Appetizer

Chik-nam, Kra Don Spring Rolls Recipe

Ingredients with Measurements:
- 1 lb ground chicken
- 1 cup chopped water chestnuts
- 1 cup chopped shiitake mushrooms
- 1 cup chopped carrots
- 1 cup chopped green onions
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 package spring roll wrappers
- 1 egg, beaten

Special equipment needed:
- Wok or large skillet
- Baking sheet
- Parchment paper

Step-by-step instructions:

1. In a large wok or skillet, heat sesame oil over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute.

2. Add ground chicken and cook until browned, breaking up any large chunks with a wooden spoon.

3. Add water chestnuts, shiitake mushrooms, carrots, and green onions. Cook until vegetables are tender, about 5-7 minutes.

4. In a small bowl, whisk together soy sauce, oyster sauce, and cornstarch. Add mixture to the wok and stir until chicken and vegetables are coated. Remove from heat and let cool.

5. Preheat oven to 375°F. Line a baking sheet with parchment paper.

6. Lay a spring roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the chicken and vegetable mixture onto the center of the wrapper.

7. Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll up tightly, sealing the edges with the beaten egg.

8. Place the spring rolls on the prepared baking sheet and brush the tops with the remaining beaten egg.

9. Bake for 20-25 minutes, or until golden brown and crispy.


Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 spring rolls

Nutritional information:
Calories: 145
Fat: 4g
Carbohydrates: 19g
Protein: 9g
Sodium: 300mg
Sugar: 2g
Fiber: 1g

Substitutions for ingredients:
- Ground pork or beef can be used instead of chicken
- Button mushrooms can be used instead of shiitake mushrooms
- Bamboo shoots can be used instead of water chestnuts

Variations:
- Add shredded cabbage or bean sprouts for extra crunch
- Serve with sweet chili sauce or peanut sauce for dipping

Tips and tricks:
- Make sure the filling is completely cooled before wrapping the spring rolls to prevent the wrappers from tearing.
- Use a pastry brush to evenly coat the spring rolls with the beaten egg.
- To make ahead, wrap the spring rolls and freeze until ready to bake.

Storage instructions:
Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, preheat oven to 350°F and bake for 10-15 minutes, or until heated through.

Presentation ideas:
Arrange the 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 for a complete meal.

Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice

Troubleshooting advice:
- If the spring rolls are not crispy enough, increase the baking time by a few minutes.
- If the filling is too wet, add more cornstarch to thicken it up.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Wash hands and surfaces thoroughly before and after handling raw chicken.

Food history:
Spring rolls originated in China and were traditionally eaten during the Spring Festival. They were later introduced to other Asian countries, including Vietnam and Thailand.

Flavor profiles:
The filling is savory and slightly sweet, with a crunchy texture from the water chestnuts and carrots. The sesame oil and soy sauce add a nutty and salty flavor.

Serving suggestions:
Serve the spring rolls as an appetizer or as a main dish with rice and vegetables.

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Region: Thai

Taste: Savory, Spicy, Tangy, Crunchy