CRISPY BAKED CHICKEN SPRING ROLLS
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
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
THAI CHICKEN SPRING ROLLS
This Vietnamese dish is adapted with Thai flavors. These spring rolls make an excellent appetizer or light entree. Colorful, crunchy vegetables contrast nicely with the soft, translucent wrapper.
Provided by Rebecca V
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
- Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
- Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
- Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 40.5 g, Cholesterol 71.3 mg, Fat 30.5 g, Fiber 8 g, Protein 46.9 g, SaturatedFat 6.4 g, Sodium 646.6 mg, Sugar 7.6 g
CHICKEN AND VEGETABLE SPRING ROLLS
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak cellophane noodles in hot water for 10 minutes, until tender.
- Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, carrots, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and scallions and toss to combine.
- Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the center (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal.
- Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent.
CRISPY FRIED CHICKEN SPRING ROLLS
This recipe was featured on the Rhodes Around China TV series on the Hong Kong leg of the journey. Gary was taught to make these by a couple of local executive chefs. They are incredibly easy to put together, and very flavourful. I sometimes add bean sprouts and peas and corn and leave the meat out to make them vegetarian. Great as a snack, light meal or as part of a buffet. My family, especially the children, love them.
Provided by Noo8820
Categories Lunch/Snacks
Time 50m
Yield 30 spring rolls-approx
Number Of Ingredients 13
Steps:
- Heat the peanut oil in a wok. When hot, stir fry the carrot for 1 minute. Add the cabbage, mushroom, and chicken and fry for another minute, stirring all of the time.
- Season with a little pepper; add the sugar, both soy sauces and the sesame oil.
- Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.
- Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick.
- Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal.
- Repeat with remaining wrappers and filling.
- Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.
CHICKEN & VEGGIE SPRING ROLLS RECIPE BY TASTY
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
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
CHICKEN SPRING ROLLS
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 10 spring rolls, 2 to 4 serving
Number Of Ingredients 14
Steps:
- Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
- Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
- Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.
BAKED CHICKEN SPRING ROLLS
I love spring rolls, but can't stand deep fried foods - this recipe saves calories and fat by baking not frying spring rolls. My family of three eats these for a light dinner, however, they also make a great appetizer.
Provided by Brooke the Cook in
Categories Lunch/Snacks
Time 55m
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 and prepare baking sheet with parchment paper, sprayed with cooking spray.
- Prep chicken, rice noodles and veggies.
- Combine cabbage, bean sprouts, carrots, garlic and ginger. Set aside.
- Heat saucepan over medium heat and spray with cooking spray. Add cabbage mixture and cook for 2 minutes, stirring from time to time. Add hoisin sauce, fish sauce and ground coriander. Stir until well combined.
- Remove saucepan from heat, add chicken and noodles, combine. Set aside.
- *Note there are two different types of rice papers - I use the hard rice kind found in the refrigerator section, directions for those wrappers are as follows. I have not tried using the other wrappers, (I can't find them around here!), but feel free to use them as you normally would. I've heard they are easier to use than the crisp ones.
- Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean towel. Add about two tablespoons of noodle mixture to rice paper and wrap up tightly. Place seem side down on prepared baking sheet. Repeat until all filling is gone.
- Spray spring rolls with fine layer of cooking spray.
- Bake for 20-25 minutes, flipping rolls half way through.
- While rolls are baking, combine dipping sauce ingredients with wire whisk.
CHICKEN CAESAR SPRING ROLLS
There are certain magical food products that are just too good to be true. Rice paper, or spring roll skins, is one of them. These are very easy to make once you get the hang of how long to soak the paper.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Fill a large bowl with room-temperature water. Soak 1 rice wrapper in the water until it bends easily, about 15 seconds.
- Lay wrapper flat. In a row across the center, place a small handful of lettuce leaves, a few strips of chicken, and a few slices of red bell pepper, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- Cut in half and serve with Caesar dressing for dipping.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 15.9 g, Cholesterol 28.4 mg, Fat 13.8 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 2.7 g, Sodium 327.1 mg, Sugar 1.7 g
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