Spring Roll Recipe
with Chicken!

Spring Roll Recipe with Chicken! Why not?

That’s what I thought when my friend Jasmine made me spring rolls last time.

They were so good and crispy they were soon gone! And they’re so easy to make - even a seven year old can do it (I know: I watched her son help her). So that means even my Chef can make this - if he wants!

This recipe is also a bit different for me because I make this using a method I don’t use much: deep frying. But you will see, these chicken spring rolls will taste great!

The great thing about this spring roll recipe is that you can make lots of extras and freeze the ones you won’t cook right away.

In the directions, you’ll see we prepare the chicken and veggies separately so that they each keep their flavor better, too!

Plus, to make this chicken spring roll recipe special, I give you my special dipping sauce too!

Ingredients (Serves 4 rolls):

2 tablespoons cooking oil
½ teaspoon cornstarch
½ tablespoon soy sauce
½ pound ground chicken
1 cloves garlic, finely chopped
1 stalk green onion, chopped
¼ head of cabbage
1 carrot
1/4 cup water
25 spring roll wrappers
oil, for deep frying (½ liter)
black pepper to taste

Ingredients for Dipping Sauce:

¾ cup of water
3 tbs. soy sauce
1 tbs. rice vinegar
1 tsp. granulated sugar
1 tsp of cornstarch
1 small green onion, thinly sliced

Directions:

First we make the marinade for the chicken.

In a large bowl, combine the soy sauce, pepper and cornstarch. Mix thoroughly with the ground chicken. Let marinate for 10 minutes (You can also do the marinating overnight in your fridge).

Heat a large pan over high heat without any oil. When the pan is hot, slowly add 1 tablespoon of oil. Saute the chicken until it’s a nice golden brown color. When done place in a bowl and set aside.

Next we prepare the vegetables. Important! It’s better to cut and chop these by hand for this recipe. This will keep the vegetables ‘drier’ and more crispy.

Slice the carrots as thin as you can. Then cut the slices into very thin strips. Chop and slice the cabbage the same way.

Place a clean pan on medium heat. When it’s hot, again slowly add 1 tablespoon of oil. Add in the chopped green onions, garlic and cook for about half a minute. Take care to avoid burning. Add the carrots and cabbage next. Stir well and turn heat to medium-high. Saute for more 2 minutes, or until everything has softened.

Add the chicken and mix well.

Immediately remove from pan and lay everything out on a baking sheet to cool. Tip the sheet to one end so let any remaining liquid pool up on the other end. Remove the liquid after everything is cool.

Letting this filling cool properly will keep our finished rolls crispy!

Whisk the cornstarch and water together in a small bowl. We’ll use this to hold our rolls together when we fry them.

Keep the spring roll wrappers moist to stop them drying out.

To make the rolls, place just a bit of filling on one corner - about one tablespoon. This will keep the rolls from breaking apart. Roll over once firmly. Then fold the left and right sides over like in the picture below.

Be sure to keep any air out. Roll over the rest to finish. Be sure to keep everything firm and without air inside. Dip your finger in the water/cornstarch mixture and dampen the the last corner of the wrapper to hold the roll together very firmly.

Place them on a baking sheet with the corner down. Cover with some plastic wrap to stop the rolls from drying out.

Here’s where you can make lots of extra rolls and freeze them for later. By doubling or tripling the ingredients for our spring roll recipe, you can be ready for any last minute occasion! You just have to make sure they are not touching each, otherwise they’ll stick together and break.

Once you’ve made all the rolls, fill a deep pot or pan with about 1 to 1½ inches of oil. Then, make sure the rolls are still well sealed. Having oil get inside a cracked roll is very unpleasant!

Carefully ease the rolls into the oil to keep from splashing.

Add only a few at a time so they cook properly. Turn them to make them brown evenly. Fry for 3 minutes. Cool on a baking rack.

Directions for My Dipping Sauce:

Bring water into boil.

In a small bowl combine everything except the onions. Stir until the sugar is completely dissolved.

Add this mixture into the water and cook for 1 minute.

Remove from heat. Then add the sliced onion. Set aside to cool.

My Chef's Tips:

This spring roll recipe is a great appetizer! No need to do anything fancy here, Chef!

But....you can add my dipping sauce!! Pour your soy sauce into a nice small bowl to serve with your spring rolls.

Enjoy!!

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