Ingredients with Measurements:
- 1 lb ground chicken
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 package spring roll wrappers
- 1 egg, beaten
Special equipment needed:
- Large skillet
- Mixing bowl
- Pastry brush
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a large skillet, heat vegetable oil over medium-high heat. Add ground chicken and cook until browned.
2. Add shredded carrots, cabbage, green onions, and cilantro to the skillet. Cook until vegetables are tender.
3. In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, brown sugar, and cornstarch. Pour mixture over the chicken and vegetables. Stir until well combined and sauce has thickened.
4. Remove skillet from heat and let filling cool.
5. Take one spring roll wrapper and place it on a clean surface with one corner facing you. Spoon 2-3 tablespoons of filling onto the wrapper, leaving a 1-inch border on each side.
6. Fold the corner closest to you over the filling, tucking it under the filling. Fold in the sides and roll the wrapper away from you, making sure the filling is tightly packed.
7. Brush the edges of the wrapper with beaten egg to seal.
8. Repeat with remaining wrappers and filling.
9. Heat oil in a deep fryer or large pot to 350°F.
10. Fry spring rolls in batches until golden brown, about 3-4 minutes per batch.
11. Remove from oil and let drain on a paper towel-lined plate.
12. Serve hot with dipping sauce of your choice.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature for frying: 350°F
Serving size:
Makes 12-15 spring rolls
Nutritional information:
Calories per serving: 150
Total fat: 6g
Saturated fat: 1g
Cholesterol: 30mg
Sodium: 400mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugar: 2g
Protein: 9g
Substitutions for ingredients:
- Ground pork or beef can be used instead of chicken
- Shredded zucchini or bell peppers can be substituted for carrots or cabbage
- Hoisin sauce can be used instead of oyster sauce
Variations:
- Add chopped mushrooms or water chestnuts to the filling for extra texture
- Use rice paper wrappers instead of spring roll wrappers for a lighter option
- Make vegetarian spring rolls by omitting the chicken and using tofu or tempeh instead
Tips and tricks:
- Make sure the filling is completely cooled before wrapping to prevent the wrapper from becoming soggy
- Use a pastry brush to evenly coat the edges of the wrapper with beaten egg for a secure seal
- Don't overcrowd the fryer or pot when frying to ensure even cooking and crispy spring rolls
Storage instructions:
- Spring rolls can be stored in an airtight container in the refrigerator for up to 3 days
- To freeze, place spring rolls on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 2 months.
Reheating instructions:
- To reheat, preheat oven to 350°F. Place spring rolls on a baking sheet and bake for 10-15 minutes or until heated through and crispy.
Presentation ideas:
- Serve spring rolls on a platter with dipping sauce in the center
- Garnish with chopped cilantro or sliced green onions
Garnishes:
- Chopped cilantro
- Sliced green onions
Pairings:
- Sweet chili sauce
- Peanut sauce
- Soy sauce
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the filling is too wet, add more cornstarch to thicken the sauce
- If the spring rolls are not crispy, make sure the oil is hot enough before frying and don't overcrowd the fryer or pot
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before adding the vegetables and sauce
- Use a thermometer to check the oil temperature before frying
Food history:
- Spring rolls originated in China and were traditionally eaten during the spring festival to celebrate the beginning of a new season
- The dish has since spread throughout Southeast Asia and has become a popular appetizer in many countries
Flavor profiles:
- Savory
- Salty
- Sweet
Serving suggestions:
- Serve as an appetizer or snack
- Can be served as a main dish with rice and vegetables
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Region: Thai