Spring Rolls

Spring Roll Recipe

original recipe here

Ingredients

1 tablespoon olive oil

3 cloves garlic, chopped

16 oz ground chicken (Or whatever protein you choose. Pork is a popular option)

6 dried shiitake mushrooms, soaked in water until soft and diced

2 cups bean sprouts

5 napa cabbage leaves, diced

2 tablespoons oyster sauce

2 teaspoons shoyu/coconut aminos

1 large carrot, shredded

15-18 spring roll wrappers

1 teaspoon cornstarch

1 tablespoon water

1 quart frying oil (we used vegetable oil)

Note: The vegetables can be to taste. We really like bean sprouts so we added a lot. Do what tastes good!

Directions

1. In a large pan, heat the oil for about a minute on medium to high heat.  

2. Add the garlic, stir it around in the oil, and cook just until you can smell the garlic (about 30 seconds. It should not yet be brown).

3. Add the ground chicken. Make sure you stir frequently to make sure it breaks up into small pieces.  Cook until it is mostly done, but still has a touch of pink.

4. Add the vegetables and cook until slightly wilted. Remember, it will be deep fried so if it's not entirely soft, not a problem!

5. Add the shoyu and oyster sauce and cook for another minute. 

Note: Make sure that most of the liquid is evaporated during cooking process or drain the filling. If the liquid is left in, the wrappers become soggy and break more easily during the rolling process.  The spring rolls will also not be as crisp after frying.

6. Cool the filling.

Note: If the filling is hot, the spring rolls don't hold together as well in the frying process.

7. While the filling is cooling, heat the oil anywhere between 350 to 375 degrees Fahrenheit. 

Note: If you don't have a thermometer, to make sure the oil is hot enough, you can drop in a kernel of popcorn. It will pop once it reaches 350 degrees Fahrenheit. 

Note 2: If you are doing this on a stove, make sure the oil is high enough to cover the spring roll in it's entirety. 

8. Make a slurry from the cornstarch and water.

9. Place one of the wrappers on a flat surface in a diamond position.

10. Take a large spoonful of the cooled filling and place it near the bottom of the diamond. Roll from the bottom towards the top firmly until you reach the side corners. Fold the side corners in, coat the upper corner with the slurry, and finish rolling.

11. Place the spring rolls in the oil and cook until golden (ours took about 4-5 minutes).

12. Remove from oil and place on paper towel or wire rack to drain off extra oil.

13. Enjoy with sauce of your choice! (We used sweet chili sauce, but the summer roll sauce would also be tasty)

Fun fact: While spring rolls are definitely enjoyed fresh, if you have extra, reheating them in an air fryer at 350 degrees Fahrenheit for 5 minutes, it tastes almost just as good as fresh!