Crispy Baked Chicken Spring Rolls
Makes about 12 spring rolls
- 1 pound ground Smart Chicken
- 1 tablespoon soy sauce
- 1 teaspoon rice wine (or substitute white wine)
- Freshly ground black pepper
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, finely minced
- 1 teaspoon grated fresh ginger
- 1 green onion, chopped
- About 8 ounces shredded cabbage
- 2 carrots, shredded
- 2 tablespoons fish sauce
- 2 tablespoons hoisin
- 12 (7-inch) wonton or spring roll wrappers
- 1 egg, beaten with 1 tablespoon water
Preheat oven to 400°F.
Combine the ground chicken, soy sauce, wine, and pepper and let marinate for about 10 minutes.
Heat a large sauté pan or wok over high heat. Add 1 tablespoon of vegetable oil, then add the ground chicken, stirring until cooked through. Remove and set aside. Wipe the pan clean and turn heat to medium. Add the remaining tablespoon of vegetable oil, then add the garlic, ginger, and green onion. Cook for about 30 seconds, being careful not to burn. Add the carrot and cabbage, and stir fry the vegetables for about 2 more minutes. Add the chicken back to the pan, along with the fish sauce and hoisin. Stir to combine. Remove from heat and let the mixture cool slightly.
Start with a single wonton wrapper flat on your work surface. With the square dough sheet angled so that one corner is pointing toward you (in a diamond shape) arrange cooked and cooled filling in an oblong pile in the center of the dough. Roll the filling carefully, tucking the ends as you go. Brush a small amount of egg wash on the edge to seal, and place your rolls seam-side down on a baking sheet. Brush the tops with a little olive oil, or spray with a bit of cooking spray. Bake for 10 to 12 minutes, until golden brown and crispy. Serve immediately with Sweet & Spicy Sauce or Peanut-Ginger Sauce.