Asian-inspired chicken spring rolls stuffed with fresh ginger, shredded cabbage and minced chili pepper.
|1 tbsp||(15 mL) Soya sauce|
|1 tsp||(5 mL) Rice vinegar|
|¼ tsp||(1 mL) Pepper|
|1 tbsp||plus 1 tsp (20 mL) Cornstarch|
|1 lb||(454 g) Maple Leaf Prime Naturally® Extra Lean Ground Chicken|
|2 tbsp||(30 mL) Vegetable oil, divided|
|2||Cloves garlic, minced|
|1 tsp||(5 mL) Ginger|
|1||Red chili pepper, minced|
|1||Green onion, chopped|
|2 cups||(500 mL) Shredded cabbage|
|¼ cup||(60 mL) Cold water|
|18||Spring roll wrappers|
|Vegetable oil for frying|
WHISK together soya sauce, rice vinegar, pepper and 1 tsp (5 mL) of cornstarch. Add marinade to ground chicken. Heat oil in a skillet and stir-fry mixture for about 10 minutes, remove from pan and set aside.
ADD garlic, ginger, red chili pepper, cabbage and carrot to same pan and stir-fry for a few minutes. Stir in chicken, remove from heat and cool completely.
WHISK together remaining cornstarch and water.
PLACE 2 tbsp (30 mL) of filling in the center of each spring roll wrapper and fold one corner over it. Fold in the two sides and roll up. Dab a little of the cornstarch and water on the edge to seal.
HEAT ½” (1 cm) vegetable oil in a deep skillet. Working in batches, deep-fry the filled rolls for 2 to 4 minutes, until golden.
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