Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1/2 cup carrots, julienned
- 1/2 cup cabbage, thinly sliced
- 1/2 cup bean sprouts
- 1/4 cup scallions, thinly sliced
- 1/4 cup cilantro, chopped
- 1 package spring roll wrappers
- 1 egg, beaten
Special equipment needed:
- Grill or grill pan
- Pastry brush
Step-by-step instructions:
1. In a bowl, mix together soy sauce, oyster sauce, honey, vegetable oil, sesame oil, garlic, and ginger. Add chicken strips and marinate for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat. Grill chicken strips for 3-4 minutes on each side, or until cooked through. Set aside to cool.
3. In a separate bowl, mix together carrots, cabbage, bean sprouts, scallions, and cilantro.
4. Lay out a spring roll wrapper on a clean surface. Place a few chicken strips and a spoonful of vegetable mixture in the center of the wrapper.
5. Fold the bottom of the wrapper over the filling, then fold the sides in. Roll the wrapper tightly to enclose the filling. Brush the edges with beaten egg to seal.
6. Repeat with remaining wrappers and filling.
7. Preheat oven to 375°F. Place spring rolls on a baking sheet lined with parchment paper. Brush with vegetable oil.
8. Bake for 15-20 minutes, or until golden brown and crispy.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
Grill or grill pan: medium-high heat
Oven: 375°F
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories: 170
Fat: 5g
Carbohydrates: 23g
Protein: 10g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Oyster sauce can be substituted with hoisin sauce or soy sauce for a vegetarian option.
- Honey can be substituted with maple syrup or agave nectar for a vegan option.
- Spring roll wrappers can be substituted with rice paper wrappers for a gluten-free option.
Variations:
- Add sliced mushrooms or bell peppers to the vegetable mixture for extra flavor and texture.
- Serve with a dipping sauce made with soy sauce, rice vinegar, honey, and chili flakes.
- Add cooked vermicelli noodles to the filling for a heartier spring roll.
- Make a spicy version by adding sriracha or chili paste to the marinade.
Tips and tricks:
- Make sure the chicken is sliced thinly so it cooks evenly on the grill.
- Don't overfill the spring roll wrappers, or they may burst open during cooking.
- Brush the edges of the wrappers with beaten egg to ensure they stick together and don't unravel.
- Serve the spring rolls immediately for the best texture and flavor.
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 and crispy.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with cilantro leaves and sliced scallions.
Garnishes:
Cilantro leaves and sliced scallions
Pairings:
Serve with a side of steamed rice and a cucumber salad.
Suggested side dishes:
Steamed rice and cucumber salad
Troubleshooting advice:
- If the spring rolls are too dry, brush them with a little vegetable oil before baking.
- If the spring rolls burst open during cooking, make sure the edges are sealed tightly with beaten egg.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover spring rolls in the refrigerator and consume within 3 days.
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 an appetizer or snack.
Flavor profiles:
Savory, sweet, and slightly spicy
Serving suggestions:
Serve as an appetizer or snack.
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Region: Indonesian