Ingredients with Measurements:
- 1 lb ground chicken
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 package spring roll wrappers
- Vegetable oil for frying
Special equipment needed:
- Large skillet
- Deep fryer or heavy pot for frying
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a large skillet, brown the ground chicken over medium-high heat until fully cooked.
2. Add the shredded carrots, cabbage, bean sprouts, green onions, cilantro, garlic, and ginger to the skillet. Cook for 5-7 minutes until vegetables are slightly softened.
3. In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, sesame oil, and cornstarch. Pour the mixture over the chicken and vegetables in the skillet. Stir to combine and cook for an additional 2-3 minutes until the sauce has thickened.
4. Remove the skillet from heat and let the filling cool to room temperature.
5. Lay out a spring roll wrapper on a clean surface with one corner pointing towards you. Spoon 2-3 tablespoons of the filling onto the wrapper, leaving a 1-inch border on each side.
6. Fold the bottom corner of the wrapper up over the filling, then fold in the sides towards the center. Roll the wrapper tightly towards the remaining corner to seal the spring roll. Repeat with remaining wrappers and filling.
7. Heat vegetable oil in a deep fryer or heavy pot to 375°F. Fry the spring rolls in batches for 2-3 minutes until golden brown and crispy. Use a slotted spoon or spider strainer to remove the spring rolls from the oil and place on a paper towel-lined plate to drain excess oil.
8. Serve the spring rolls hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 375°F
Serving size:
Makes approximately 12 spring rolls
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 17g
Protein: 10g
Substitutions for ingredients:
- Ground pork or turkey can be substituted for ground chicken
- Shredded zucchini or bell peppers can be substituted for shredded carrots or cabbage
- Rice paper wrappers can be substituted for spring roll wrappers for a gluten-free option
Variations:
- Add sliced mushrooms or bamboo shoots to the filling for extra flavor and texture
- Use shrimp or tofu instead of chicken for a vegetarian option
- Add a tablespoon of sriracha or chili paste to the filling for a spicy kick
Tips and tricks:
- Make sure the filling is completely cool before wrapping the spring rolls to prevent the wrappers from tearing
- Keep the spring roll wrappers covered with a damp towel to prevent them from drying out
- Fry the spring rolls in small batches to prevent overcrowding and ensure even cooking
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 the oven to 350°F and place the spring rolls on a baking sheet. Bake for 10-15 minutes until heated through and crispy.
Presentation ideas:
Arrange the spring rolls on a platter with a variety of dipping sauces for guests to choose from.
Garnishes:
Garnish with additional chopped cilantro or green onions for a pop of color and flavor.
Pairings:
Serve with a side of steamed rice or a light salad for a complete meal.
Suggested side dishes:
- Steamed rice
- Asian slaw
- Edamame
Troubleshooting advice:
- If the filling is too wet, add additional cornstarch to thicken the sauce
- If the spring rolls are not crispy, make sure the oil is hot enough before frying
- If the spring rolls are too greasy, let them drain on a paper towel-lined plate for a few minutes before serving
Food safety advice:
- Make sure the chicken is fully cooked before adding the vegetables and sauce
- Use a thermometer to ensure the oil reaches the correct frying temperature
- Store leftover spring rolls in the refrigerator and discard after 3 days
Food history:
Spring rolls originated in China and were traditionally eaten during the Spring Festival. They were later introduced to Vietnam and other Southeast Asian countries where they became a popular street food.
Flavor profiles:
The filling for Kai Doon Spring Rolls is savory and slightly sweet with a hint of umami from the soy sauce, fish sauce, and oyster sauce. The vegetables add a fresh and crunchy texture to the dish.
Serving suggestions:
Serve Kai Doon Spring Rolls as an appetizer or main dish for a casual dinner party or weeknight meal.
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Region: Thai