Crispy Ginger Chicken Spring Rolls

By chezus

Ingredients

• 1 lb ground chicken
• 6 green onions, finely minced
• 1 knob ginger, size of your thumb, finely minced
• 3 garlic cloves, finely minced
• 1 carrot, scrubbed and grated
• 1/2 cup cilantro, finely chopped
• 1 teaspoon salt
• 12 rice papers
• 1 egg

Details

Adapted from chezus.com

Preparation

Step 1

In a large frying pan, over medium heat, cook the ground chicken until partially cooked; about 6 - 8 minutes. Add the green onions, ginger and garlic. Stir and continue cooking until fragnant; about 3 minutes. Add the carrot, stir and cook for 3 minutes. Season with salt. Stir in cilantro and remove from the heat. Set aside to cool.

Preheat the oven to 425. Line a baking sheet with parchment paper or a slipat mat. Begin the rolling process by following these steps:

Have a clean work surface
Lay the rice papers out on your surface
Fill a shallow bowl with very hot water; I keep a kettle simmering so I can rewarm the water as I go
Put the filling in a separate bowl off to the side
Dip a single rice paper in the hot water for no longer then 10 seconds
Lay the rice paper on your clean work surface
Place 2 - 3 tablespoons of filling about 1/4” in from the edge closest to you
Bring that edge over the filling
Bring in the left side of the rice paper to cover the flap you just created
Bring in the right side of the rice paper to cover the flap and the left side
Start rolling away from you, tightly, tucking the sides as need be
Don’t get discouraged; it takes a couple rolls until perfection

Make an egg wash by mixing the egg with 1 tablespoon of water. Using a pastry brush lightly brush the tops of the chicken rolls. Bake for 10 minutes. Flip the rolls over and brush the other side with remaining egg wash. Bake for another 10 minutes or until golden brown. Serve with you favorite dipping sauce.