Superbowl Sunday is imminent and if your menu needs a little something crunchy and fun, these Chicken Spring Rolls from Jill will hit the spot. She even created a quick dipping sauce and a wonderful how to motion photograph to take you through each step. Thank you, Jill and Jill’s hubby, for showing us the basics behind the elusive spring roll! -Maggie
Hubby and I have been working on projects lately where we could show “how to’s” using a bit of motion. When Maggie said that spring rolls were perfect for Superbowl Sunday, we jumped at the chance to make them and this motion picture. This is me rolling spring rolls. Using your mouse, swipe sideways or click and drag to move me forward or backward; you’ll see each step and the roll will come together in a breeze.
This is a basic recipe using ground chicken, Napa cabbage and shredded carrots. The possibilities are endless, so use whatever turns your crank. Try ground beef, pork, shrimp, shitake mushrooms or savoy cabbage. Keep in mind that it can’t be wet, or you will have a spring roll that falls apart making it impossible for frying.
For the filling chop up your vegetables, thinly slice half a Napa cabbage.
Shred or grate one large carrot, and chop up one green onion.
Set your vegetables aside while you cook your chicken mixture. Once the chicken is opaque, add your veggies, water and soy sauce. Cover and simmer for a few minutes until cabbage is tender.
Let it cool in a pan. Place a tea towel underneath one side of the pan to let the juices drain down toward the other.
The spring roll wrappers should be covered with a damp cloth or paper towel to keep from drying out. One 8×8-inch package makes 50 spring rolls.
Remember to roll tightly, and don’t over-stuff. (I actually used a tad too much in the “How To” motion picture.) Fry in small batches, over medium heat until golden brown, and let drain on paper towel.
Serve with your favorite dipping sauce. I chose to improvise with a spoonful of chili garlic sauce, a dash of soya sauce, and a glug of Morris Kitchen’s ginger syrup from my Eat Boutique gift box. A no-fail dipping sauce combo: a little spicy, a little savory and a little sweet.
These spring rolls can be made and fried ahead of time, and reheated in the oven.
Chicken Spring Rolls
- 1 package of spring roll wrappers
- 1 pound ground chicken
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 2 tsp cornstarch
- 2 tablespoon vegetable or canola oil in pan to cook meat mixture
- 1/2 nappa cabbage, finely sliced, yields approximately 9 cups
- 1 large carrot, shredded or grated
- 1 green onion, finely chopped
- 1 tablespoon soy sauce
- 1/4 cup water
- Combine chicken, salt, sesame oil and cornstarch in a bowl and set aside to prepare your vegetables.
- Slice and shred your cabbage, carrot and green onion.
- Add oil to a large non-stick pan, and cook your chicken mixture over medium high heat, breaking up the lumps until the meat becomes opaque in color.
- Add your veggies, soy sauce and water. Stir and cover. Simmer on medium heat until cabbage is tender.
- Remove from heat, spread out to cool in a shallow cake pan. Elevate one side of pan to drain liquid.
- To wrap your spring rolls, separate a sheet carefully and follow the “hot to”. Keep the wraps under a damp cloth to prevent drying out. Be sure to roll tightly and neatly. Filling should be dry and not sopping wet or you will have soggy spring rolls that fall apart when frying.
- Fry spring rolls in about an inch of canola oil on medium heat. Remove when golden, and drain on paper towel line platter. Makes approximately 50 spring rolls. Enjoy with favorite dipping sauce.
All photos styled and photographed by Jill Chen.
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