Chicken Spring Rolls
  • 1lb ground chicken
  • cups cabbage
  • 1 carrotmedium
  • 2 garlic cloves
  • 1/2cup onion
  • 2 eggslarge
  • 2tsp fish sauce
  • 1Tbsp mirin
  • 1 sweet and sour sauceprepared
  • 3/4tsp kosher salt
  • 1/4tsp pepperfreshly ground
  • 1Tbsp canola oil
  • 1 25-count spring roll wrappersfrozen
  1. Thaw frozen wrappers for 20 minutes on the counter. Next, beat 1 egg in a small bowl. In a large bowl combine ground chicken, carrots, onion, garlic, cabbage, salt, pepper, fish sauce, Mirin rice wine and 1 beaten egg. Then mix well until well combined.
  2. Use parchment paper or Silpat liner as a work surface to wrap spring rolls. Beat the other egg in a small bowl. Then gently pull 1 wrapper at a time and lay it on a diamond shape. Fill wrapper with 2 Tbsp filling and fold bottom end over. Tuck it under and lightly brush unfolded ends with beaten egg. Fold left and right toward the center, then roll it over. (See photo) Repeat process and it should make about 16 spring rolls. Lay them on a platter in a single layer.
  3. Add oil into the skillet, to about 1/2 inch deep. Heat oil at medium/high heat. When oil is hot, start frying spring rolls for 2-3 minutes on each side, until golden brown. Do this in 3 batches. Do not crowd the pan. If it’s browning too fast, reduce heat to medium. As they cook, transfer spring rolls onto a cooling rack placed on top of a paper towel-lined baking sheet.
  4. Serve immediately with prepared sweet and sour sauce.
Recipe Notes

If you don’t like store bought sweet and sour sauce, you can certainly make your own. In a small pot whisk together: 6 Tbsp sugar, 2 1/2 Tbsp plain rice vinegar, 1/3 cup water, 2 Tbsp soy sauce, 2 Tbsp ketchup, 1 Tbsp cornstarch, and optional few drops of hot sauce to taste. Let it simmer on medium heat while whisking for about 2 minutes until thick. Any leftovers you can keep in covered container in the refrigerator for 2 weeks.