Ingredients with Measurements:
- 1 package of spring roll wrappers
- 1 pound of ground chicken
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1 cup of bean sprouts
- 1/2 cup of chopped green onions
- 1/4 cup of chopped cilantro
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1/4 teaspoon of black pepper
- Vegetable oil for frying
Special equipment needed:
- Large wok or frying pan
- Slotted spoon
- Baking sheet
Step-by-step instructions:
1. In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat.
2. Add the ground chicken and cook until browned, breaking it up into small pieces as it cooks.
3. Add the shredded carrots, cabbage, bean sprouts, green onions, garlic, and ginger to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, and black pepper. Pour this mixture over the chicken and vegetables in the pan and stir-fry for an additional 2-3 minutes until everything is coated in the sauce and the vegetables are fully cooked.
5. Remove the pan from the heat and stir in the chopped cilantro.
6. Preheat your oven to 375°F.
7. Lay out a spring roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the chicken and vegetable mixture onto the bottom third of the wrapper.
8. Fold the bottom corner up over the filling, then fold in the sides, and roll up tightly to the top corner. Use a dab of water to seal the edge of the wrapper.
9. Repeat with the remaining wrappers and filling.
10. Heat about 1 inch of vegetable oil in a large wok or frying pan over medium-high heat. Once hot, add the spring rolls in batches and fry for 2-3 minutes on each side until golden brown and crispy.
11. Use a slotted spoon to transfer the spring rolls to a baking sheet lined with paper towels to drain any excess oil.
12. Once all the spring rolls are fried, transfer the baking sheet to the preheated oven and bake for an additional 5-7 minutes to ensure the filling is fully cooked and the wrappers are crispy.
13. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 375°F
Baking temperature: 375°F
Serving size:
This recipe makes approximately 20 spring rolls, serving size is 2-3 spring rolls per person.
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 1g
Cholesterol: 25mg
Sodium: 300mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugar: 1g
Protein: 10g
Substitutions for ingredients:
- Ground chicken can be substituted with ground pork or ground turkey.
- Shredded carrots, cabbage, and bean sprouts can be substituted with any other shredded vegetables of your choice.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add cooked rice noodles to the filling for extra texture.
- Add chopped peanuts or cashews to the filling for extra crunch.
- Make a vegetarian version by substituting the ground chicken with tofu or mushrooms.
Tips and tricks:
- Make sure the filling is fully cooked before wrapping the spring rolls to prevent any foodborne illnesses.
- Use a slotted spoon to remove any excess oil from the spring rolls after frying.
- Serve the spring rolls immediately after baking to ensure they stay crispy.
Storage instructions:
- Store any leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the spring rolls on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They can be stored in the freezer for up to 2 months.
Reheating instructions:
- To reheat the spring rolls, preheat your oven to 375°F and bake for 10-12 minutes until heated through and crispy.
Presentation ideas:
- Serve the spring rolls on a platter with a variety of dipping sauces.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro
- Chopped green onions
- Chopped peanuts or cashews
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a light and refreshing salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Asian-style slaw
Troubleshooting advice:
- If the spring rolls are not crispy after baking, try baking them for an additional 5-7 minutes.
- If the filling is too wet, add more cornstarch to the sauce mixture to thicken it up.
Food safety advice:
- Make sure the filling is fully cooked before wrapping the spring rolls to prevent any foodborne illnesses.
- Use a food thermometer to ensure the internal temperature of the filling reaches 165°F.
Food history:
- Spring rolls originated in China and were traditionally eaten during the Spring Festival.
- They are now popular throughout Asia and are often served as appetizers or snacks.
Flavor profiles:
- Savory
- Salty
- Umami
- Crispy
Serving suggestions:
- Serve hot as an appetizer or snack.
- Can be served as a main dish with a side of rice or noodles.
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