Ingredients with Measurements:
- 1/2 pound ground chicken
- 1/2 cup diced celery
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 4-6 spring roll wrappers
- 2 tablespoons vegetable oil
Special Equipment Needed:
- Wok or large skillet
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In a wok or large skillet, heat the vegetable oil over medium-high heat.
2. Add the ground chicken and cook until browned, about 5 minutes.
3. Add the celery, red bell pepper, and green bell pepper and cook for an additional 3 minutes.
4. Add the soy sauce, sesame oil, rice wine vinegar, sugar, garlic powder, ground ginger, and red pepper flakes and cook for an additional 2 minutes.
5. Remove from heat and let cool for 10 minutes.
6. Lay out a spring roll wrapper on a flat surface and spread 1/4 cup of the chicken mixture in the center.
7. Fold the bottom of the wrapper up and over the filling and tuck it in.
8. Fold the sides in and roll the wrapper up tightly.
9. Place the roll on a parchment-lined baking sheet and repeat with the remaining wrappers and filling.
10. Heat the remaining 2 tablespoons of oil in the wok or skillet over medium-high heat.
11. Add the rolls and cook for 2-3 minutes per side, until golden brown.
12. Serve hot.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium-high
Serving Size: 4-6 rolls
Nutritional Information (per roll):
Calories: 200
Fat: 9g
Carbohydrates: 15g
Protein: 14g
Substitutions for Ingredients
- Ground chicken can be substituted with ground turkey or pork.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with olive oil or avocado oil.
- Rice wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
Variations:
- For a vegan version, substitute the ground chicken with crumbled tofu or tempeh.
- For a spicier version, add more red pepper flakes or a pinch of cayenne pepper.
Tips and Tricks:
- Make sure the filling is completely cooled before rolling the spring rolls.
- To make the rolls easier to roll, lightly moisten the edges of the wrapper with water.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat for 2-3 minutes per side, until heated through.
Presentation Ideas:
- Serve with a dipping sauce such as sweet and sour sauce or soy sauce.
- Serve with steamed white or brown rice.
- Garnish with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Steamed white or brown rice
- Stir-fried vegetables
- Egg rolls
Suggested Side Dishes:
- Steamed vegetables
- Egg rolls
- Fried rice
Troubleshooting Advice:
- Make sure the filling is completely cooled before rolling the spring rolls.
- To make the rolls easier to roll, lightly moisten the edges of the wrapper with water.
Food Safety Advice:
- Store the rolls in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat for 2-3 minutes per side, until heated through.
Food History:
Kung Pao Chicken is a popular Chinese dish that originated in the Sichuan province of China. It is traditionally made with diced chicken, peanuts, and a spicy sauce. This version of Kung Pao Chicken is a twist on the classic dish, using ground chicken and spring roll wrappers.
Flavor Profiles:
This dish has a savory and slightly spicy flavor, with notes of garlic, ginger, and soy sauce.
Serving Suggestions:
- Serve with a dipping sauce such as sweet and sour sauce or soy sauce.
- Serve with steamed white or brown rice.
- Garnish with chopped green onions or sesame seeds.
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Region: Chinese