Baked Chicken Spring Rolls with Raspberry Chipotle Sauce

By DebbieQ

Ingredients

• 2 teaspoons sesame oil
• 1 teaspoon dried, ground ancho chile powder
• 1 Tablespoon minced garlic
• 1/2 large red onion, diced
• 6-ounces cabbage blend (I used a coleslaw bag)
• 3/4 cup fresh corn kernels
• 3 tablespoons fresh minced parsley (more for garnish)
• 1 lime, juiced
• 1 tablespoon soy sauce
• 1 teaspoon dried, ground ancho chile powder
• 2 cups diced or shredded chicken breast (already cooked)
• 12 square (7-inch) spring roll wrappers
• 3/4 cup Raspberry Chipotle Sauce, for serving (I used Fischer & Wieser brand)

Details

Adapted from thefitfork.com

Preparation

Step 1

Preheat the oven to 400ºF.

In large sauté pan heat up sesame oil over medium-low heat and add chile powder and garlic; sauté for 2 minutes. Add red onions and corn and sauté for 3 – 5 minutes until somewhat softened, but not soggy. Sir in the cabbage, lemon juice, and soy sauce and continue cooking, stirring frequently, for another 2 – 3 minutes. Stir chicken into vegetable mixture. Remove from heat and let mixture cool for 5 minutes.
Arrange the spring roll wrappers on a dry work surface then place 1/3 cup of the mixture in the center of each wrapper. Roll the wrappers snuggly around the mixture, folding the edges inward. Before your final fold, dip fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut.
Line a baking sheet lined with parchment paper or a Silpat nonstick baking mat and line up spring rolls. Brush the tops of the rolls with olive oil then bake them for 25 – 30 minutes (rotating half-way through) or until golden brown and crisped. Remove the spring rolls from the oven and serve them immediately with warmed raspberry chipotle sauce.