Baked Chicken Spring Rolls Recipes

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CRISPY BAKED CHICKEN SPRING ROLLS



Crispy Baked Chicken Spring Rolls image

This quick and easy appetizer or snack is filled with a hearty mix of ground chicken, sliced shitakes, and tons of garlic and ginger.

Provided by Kelly Senyei

Time 55m

Number Of Ingredients 11

1 Tablespoon minced garlic
2 teaspoons minced fresh ginger
1 teaspoon sesame oil
1 Tablespoon olive oil, plus more for brushing on rolls
1 pound ground chicken
1 cup finely shredded green cabbage
2 scallions, finely chopped
1 cup sliced shitake mushrooms
2 Tablespoons store-bought hoisin sauce
12 square (7-inch) spring roll wrappers (See Kelly's Notes)
Sweet chili sauce, for serving (See Kelly's Notes)

Steps:

  • Preheat the oven to 400ºF.
  • Sauté the garlic and ginger in the sesame and olive oils in large sauté pan set over medium-low heat.
  • Add the ground chicken to the pan, breaking it apart into small pieces, and sauté until fully cooked.
  • Add the mushrooms to the pan and sauté just until wilted. Remove the pan from the heat and drain out any liquid. Stir in the green cabbage, scallions and hoisin sauce until thoroughly combined. Transfer the mixture to a large bowl and let it cool for 10 minutes.
  • Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the center of each of the spring roll wrappers. Roll the wrappers around the mixture, folding the edges inward. Before your final fold, dip your fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut. (See Kelly's Notes.)
  • Arrange the spring rolls in a single layer on a baking sheet lined with parchment paper or a Silpat nonstick baking mat. Brush the tops of the rolls with olive oil then bake them for 10 to 12 minutes, rotating after 6 minutes, until they're golden brown and crispy. Remove the spring rolls from the oven and serve them immediately with the sweet chili sauce.

Nutrition Facts : ServingSize 1 Spring Rolls, Calories 138 kcal, Carbohydrate 14 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 34 mg, Sodium 178 mg, Fiber 1 g, Sugar 1 g

BAKED PORK SPRING ROLLS



Baked Pork Spring Rolls image

An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!

Provided by Anonymous

Categories     Appetizers and Snacks     Wraps and Rolls

Time 45m

Yield 12

Number Of Ingredients 14

½ pound ground pork
1 cup finely shredded cabbage
¼ cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
½ teaspoon sesame oil
½ tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 ½ teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
  • In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
  • Mix cornstarch and water in a small bowl.
  • Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
  • Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,

Nutrition Facts : Calories 154 calories, Carbohydrate 20.1 g, Cholesterol 15.1 mg, Fat 4.9 g, Fiber 0.9 g, Protein 6.7 g, SaturatedFat 1.4 g, Sodium 200.8 mg, Sugar 0.4 g

CRISPY BAKED CHICKEN ROLL RECIPE BY TASTY



Crispy Baked Chicken Roll Recipe by Tasty image

Here's what you need: bacon, medium yellow onion, fresh spinach, chicken breasts, salt, pepper, ham, swiss cheese, all-purpose flour, large eggs, panko breadcrumbs, fresh parsley, butter, garlic, flour, milk, dijon mustard, salt, pepper, shredded parmesan cheese

Provided by Alix Traeger

Categories     Dinner

Yield 10 servings

Number Of Ingredients 20

5 strips bacon
1 medium yellow onion, sliced
2 cups fresh spinach
5 chicken breasts
2 teaspoons salt
1 teaspoon pepper
10 slices ham
12 slices swiss cheese
3 cups all-purpose flour
8 large eggs, beaten
3 cups panko breadcrumbs
fresh parsley, chopped, for sprinkling
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons flour
2 cups milk
¼ cup dijon mustard
salt, to taste
pepper, to taste
1 cup shredded parmesan cheese

Steps:

  • In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
  • Add the onions and cook, stirring, until caramelized, about 10 minutes.
  • Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
  • Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
  • Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
  • Season with salt and pepper.
  • Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
  • Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
  • Refrigerate for 1 hour to set.
  • Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
  • Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
  • Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
  • Slice the chicken roll and serve with the sauce and fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 690 calories, Carbohydrate 63 grams, Fat 24 grams, Fiber 2 grams, Protein 52 grams, Sugar 5 grams

EASY SPRING ROLLS



Easy spring rolls image

Make these simple spring rolls with the children - fill pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper, Treat, Vegetable

Time 1h5m

Yield Makes 8 - 10

Number Of Ingredients 15

300g pack cooked rice noodles (see tips)
about 400g mixed vegetables, such as red peppers, beansprouts, carrots, Chinese leaf cabbage and spring onions, thinly sliced
140g cooked prawns
100g cooked chicken or duck, shredded
2 garlic cloves, finely chopped
small piece ginger, finely chopped
splash light soy sauce
Chinese five-spice powder, for sprinkling
8-10 sheets of brik or filo pastry (see tips)
1 egg, beaten
sesame seeds, for sprinkling (optional)
100g reduced salt and sugar ketchup
1 tbsp white wine vinegar
small piece ginger, grated
pinch of caster sugar

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
  • Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
  • Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
  • While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

Nutrition Facts : Calories 202 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.04 milligram of sodium

CHICKEN & VEGGIE SPRING ROLLS RECIPE BY TASTY



Chicken & Veggie Spring Rolls Recipe by Tasty image

Here's what you need: garlic, ginger, chicken breasts, salt, black pepper, shiitake mushrooms, cabbage, carrot, scallions, egg roll wrappers, egg, oil, hoisin sauce

Provided by Tasty

Categories     Appetizers

Yield 6 rolls

Number Of Ingredients 13

2 cloves garlic
1 tablespoon ginger
2 chicken breasts
salt, to taste
black pepper, to taste
1 cup shiitake mushrooms
1 cup cabbage
1 cup carrot
¼ cup scallions
1 packet egg roll wrappers
1 egg, for egg wash
oil, for frying
hoisin sauce, optional, for dipping

Steps:

  • In a medium pan, sauté minced garlic and ginger until fragrant. Add in diced chicken, salt and pepper to taste, then cook until about 80% done.
  • Add mushrooms and cook off the moisture.
  • Add cabbage until soft, then toss in carrots and scallions. Remove from heat.
  • Fill egg roll wrapper with filling, fold and seal with egg wash, then deep fry until golden brown.
  • Serve immediately with hoisin sauce or sauce of choice.
  • Enjoy!

Nutrition Facts : Calories 171 calories, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 18 grams, Sugar 2 grams

BAKED VEGETABLE EGG ROLLS



Baked Vegetable Egg Rolls image

This unique-and easy!-spin on classic egg rolls was inspired by Valerie's love of Indonesian flavors. They are full of vegetables, making them a perfect healthy main course or appetizer.

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h30m

Yield 16 egg rolls

Number Of Ingredients 15

8 ounces baby bella mushrooms
2 to 2.5 ounces bean thread noodles
2 tablespoons coconut oil
1/4 teaspoon kosher salt
5 scallions, chopped (about 1/3 cup)
4 cloves garlic, grated
1 tablespoon grated fresh ginger
3 cups finely shredded cabbage
1 cup shredded carrot
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sambal oelek
Sixteen 6 1/2-by-6 1/2-inch egg roll wrappers
Nonstick cooking spray, for the egg rolls

Steps:

  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  • Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
  • Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
  • Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
  • Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
  • Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
  • Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
  • Allow to cool for 5 minutes before serving.

EASY SPRING ROLLS



Easy Spring Rolls image

Easily customizable, spring rolls are a refreshing healthy snack or starter. Each variation below layers lean proteins, fiber-rich veggies, flavorful sauces, and fresh herbs. Serve spring rolls with lime or lemon wedges.

Provided by EatAndRun

Time 15m

Yield 4

Number Of Ingredients 6

4 (8-ounce) round rice papers
¾ cup cooked rice vermicelli
4 ounces shredded cooked chicken
1 cup thinly sliced English cucumber
¼ cup chopped fresh mint
2 tablespoons tzatziki sauce

Steps:

  • Fill a 9-inch pie plate with warm water; dip 1 rice paper into the water. Transfer to a work surface and let stand for a few seconds to soften.
  • Snip cooked rice noodles. Arrange 3 tablespoons noodles across the lower 1/3 of the softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press bottom edge of rice paper over filling, tucking it underneath as you roll away from you. Fold in sides and continue to roll up tightly. Repeat with remaining ingredients.

Nutrition Facts : Calories 158 calories, Carbohydrate 20.4 g, Cholesterol 21 mg, Fat 8.7 g, Fiber 0.9 g, Protein 11.4 g, SaturatedFat 0.7 g, Sodium 25.4 mg, Sugar 1.1 g

EASY CHICKEN STIR FRY AND BAKED SPRING ROLLS



Easy Chicken Stir Fry and Baked Spring Rolls image

I love the idea of "Cook Once Eat Twice". There are those days when you just can't get into the kitchen, but certainly want a good meal. This recipe fits the bill. My version of a chicken stir fry that can be served immediately, or rolled into phyllo leaves for spring rolls which can be frozen and baked at a later date. Great for entertaining, a healthy snack, or a lighter meal served with a salad and a variety of dipping sauces. Feel free to switch the chicken for beef, pork or shrimp. Any variety of vegetables will work also. Vegetarians in your family? Eliminate the meat completely, for a dish that everyone will enjoy. The combinations are endless. You can use melted butter when preparing the rolls, however I prefer to use cooking spray as it's easier then brushing the extremely thin pastry sheets. Note: cooking time will vary depending on how crispy you prefer your vegetables. Servings sizes and nutritional values will not be completely accurate as posted if you are having just the stir fry, as it also includes the phyllo dough. See below for information on preparing Spring Rolls. Don't let the long list of ingredients and directions scare you off. This works up very quickly.

Provided by Diana 2

Categories     Lunch/Snacks

Time 40m

Yield 30 rolls, 4 serving(s)

Number Of Ingredients 19

1 1/2 cups chicken breasts, sliced thinly
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon garlic, minced
1/4 teaspoon red pepper flakes
1 tablespoon dried basil
1 cup shoestring carrots
1 cup sweet red pepper, thinly sliced
1 cup celery, sliced
2 cups bean sprouts, rinsed and drained
1/2 cup green onion, sliced
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup sweet chili sauce
15 phyllo pastry sheets, cut in half
cooking spray

Steps:

  • In a small bowl mix chicken slices, olive oil, soy sauce, garlic, red pepper flakes and basil. Cover and refrigerate for at least 1 hour but no longer than 24.
  • Heat a large skillet to a medium high heat. Add the marinaded chicken, Saute until lightly browned.
  • Add carrots, sweet red peppers and celery. Continue to cook until vegetables begin to softened.
  • Add bean sprouts, onions, peas, salt and black pepper. Mix cornstarch with water and set aside.
  • Once the bean sprouts have softened to your liking, add the cornstarch mixture to thicken the juices.
  • Stir in the sweet chili sauce and serve.
  • Preparing Spring Rolls:.
  • Allow mixture to cool, for easier handling.
  • Work with one phyllo leaf at a time. Keep the remainder covered with a damp cloth or plastic wrap. They will dry out quickly if not.
  • Sheets should be cut in half horizontally. Lay one sheet out on the counter and give a light coating of cooking spray (or brush with melted butter). Fold in half with the short sides together.
  • With the short side towards you, place 2 tbsp (or to your liking) of mixture onto the lower third of the phyllo leaf. Bring the bottom up over the mixture, then fold in each side. Again, lightly coat with cooking spray. Roll tightly, and lay on a baking sheet with the seam side down. Continue in this manner until all the mixture has been used. Give another light coating of cooking spray. At this point, you can freeze them for later use or continue on to bake. With the full recipe, I've been able to make 30 spring rolls.
  • Preheat oven to 375*. Bake for 15 - 20 minutes or until golden brown. Bake frozen rolls for 25 - 30 minutes.

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BAKED VEGETABLE SPRING ROLLS RECIPES : OPTIMAL RESOLUTION LIST ...
Baked Spring Rolls Recipe | Food Network new www.foodnetwork.com. Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic ...
From recipeschoice.com


BAKED VEGETABLE SPRING ROLLS RECIPE - SUPER HEALTHY KIDS
2016-05-20 Add the carrots, bell peppers, spring onion, cabbage and beansprouts together with the soy sauce and Chinese five spice; stir fry for 3-4 minutes, stirring regularly. Transfer the vegetables into a colander and allow them to cool and to let the juice run out. This will prevent the spring rolls from becoming too soggy.
From superhealthykids.com


BAKED CHICKEN SPRING ROLLS - VIETNAMESE RECIPES
The recipe Baked Chicken Spring Rolls could satisfy your Vietnamese craving in approximately 55 minutes. Watching your figure? This dairy free recipe has 229 calories, 19g of protein, and 4g of fat per serving. This recipe serves 3. A couple people really liked this hor d'oeuvre. If you have sesame oil, carrot, cabbage, and a few other ...
From fooddiez.com


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