Ingredients
-
8
-
2
-
2
-
1/2
-
1/2
-
1
-
1
-
1
-
1
-
1/2
-
-
-
-
-
Directions
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., Superb recipe! Tasted very nice, really recommend it : I decided to fry them instead of baking them. If you want to fry them, seal the ends with a mixture of flour and water to shut the ends so that the filling doesn’t come out. And another tip, you can also freeze these for later before frying/baking but don’t make the same mistake I made, don’t just put them all in one bag. They’ll stick to each other and tear apart. Put them in a baking tray and put them in the freezer for 30 mins to 1 h and after they are frozen, but them in a bag., These turned out fantastic! My spring rolls were a little larger than stated in the recipe, so I had enough filling to turn 2 spring rolls into a full on meal! Delicious combination of flavors. I left them in the oven until they began to get golden brown around the wrinkles….probably could have gone a little longer, but I think this is a personal preference. HINT: Find an international market with a variety of asian products for the best result. The Hot Sesame Chili oil can be tough to find, but it’s totally worth it. Don’t use the American version of these ingredients….the flavors just can’t compare. Thanks for a great recipe!
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Steps
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1
Done
|
Preheat Oven to 400 and Prepare Baking Sheet With Parchment Paper, Sprayed With Cooking Spray. |
|
2
Done
|
Prep Chicken, Rice Noodles and Veggies. |
|
3
Done
|
Combine Cabbage, Bean Sprouts, Carrots, Garlic and Ginger. Set Aside. |
|
4
Done
|
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. |
|
5
Done
|
Remove Saucepan from Heat, Add Chicken and Noodles, Combine. Set Aside. |
|
6
Done
|
*note There Are Two Different Types of Rice Papers - 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. |
|
7
Done
|
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. |
|
8
Done
|
Spray Spring Rolls With Fine Layer of Cooking Spray. |
|
9
Done
|
Bake For 20-25 Minutes, Flipping Rolls Half Way Through. |
|
10
Done
|
While Rolls Are Baking, Combine Dipping Sauce Ingredients With Wire Whisk. |
