Serves 50
90 min
Chinese Chicken Spring Rolls
Recipe GLPR15dd61056ae395
Crispy fried spring rolls filled with seasoned ground chicken, shredded cabbage, carrots, and aromatic ginger and garlic. A beloved Chinese appetizer with a golden, crunchy exterior and savory, tender filling. Serve hot as a starter or snack.
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Ingredients
1 tablespoon soy sauce
1 teaspoon rice wine
to taste freshly ground black pepper
1 teaspoon cornstarch
1 pound ground chicken
2 tablespoons cooking oil, divided
1 stalk green onion, chopped
2 cloves garlic cloves, finely minced
1 teaspoon grated fresh ginger
2 carrots, thinly julienned
½ head small cabbage head, shredded
2 tablespoons oyster sauce
¼ cup water
50 spring roll wrappers, defrosted
for frying oil for deep frying
Directions
In a large bowl, combine the soy sauce, rice wine, black pepper, and 1 teaspoon of cornstarch. Mix well to form a marinade base.
Add the 1 pound of ground chicken to the marinade and stir thoroughly until all the chicken is evenly coated.
Allow the chicken to marinate for at least 10 minutes at room temperature, or cover and refrigerate for up to overnight for deeper flavor development.
Heat a wok or large skillet over high heat. Once hot, add 1 tablespoon of the cooking oil in a circular motion to coat the surface. Add the marinated chicken and stir-fry continuously until the chicken is completely browned, breaking it into small pieces as it cooks (approximately 5-7 minutes). Ground chicken is safely cooked when it reaches 165°F internal temperature.
Transfer the cooked chicken to a clean bowl and set aside.
Wipe the wok clean with a paper towel. Return to medium heat, and once warm, add the remaining 1 tablespoon of cooking oil.
Add the chopped green onion, minced garlic, and grated ginger to the hot oil. Stir constantly for about 30 seconds, being careful not to burn the aromatics.
Add the julienned carrots and shredded cabbage to the wok. Increase the heat to medium-high and stir-fry for 2 minutes, stirring frequently, until the carrots begin to soften.
Return the browned chicken to the wok with the vegetables and stir to combine thoroughly.
Pour in the oyster sauce and toss everything together until evenly coated. Remove from heat.
Spread the chicken and vegetable filling onto a rimmed baking sheet. Prop one end of the sheet up slightly so that any excess liquid drains to the opposite corner. Allow the filling to cool completely to room temperature, then drain away any accumulated liquid.
While the filling cools, whisk together the remaining cornstarch and 1/4 cup of water in a small bowl to create a sealing slurry. Keep the spring roll wrappers covered with a barely damp towel to prevent them from drying out while you work.
Place one spring roll wrapper on a clean, dry surface with a corner pointing toward you in a diamond orientation. Add approximately 1 tablespoon of the cooled filling near the center. Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly away from you, sealing the edge with a small amount of the cornstarch slurry before completing the roll. Place the finished roll seam-side down on a plate and cover with plastic wrap to prevent drying. Repeat with all remaining wrappers and filling.
Heat 1.5 inches of oil in a wok or deep, heavy-bottomed skillet to 350°F (175°C). If you do not have a thermometer, test the temperature by carefully dropping a small piece of wrapper into the oil; it should sizzle immediately and turn golden in about 1 minute.
Carefully slide 4-5 spring rolls at a time into the hot oil, being mindful of splashing. Fry for approximately 3 minutes total, turning the rolls occasionally with tongs so that all sides brown evenly and achieve a golden-brown color.
Remove the fried spring rolls with a slotted spoon and place on a cooling rack to drain excess oil. Allow them to cool for a few minutes before serving. Repeat the frying process with the remaining rolls in batches.
