1 Tablespoon olive oil, plus more for brushing on rolls
1 pound ground chicken
1 cup finely shredded green cabbage
2 scallions, finely chopped
1 cup sliced shitake mushrooms
2 Tablespoons store-bought hoisin sauce
12 square (7-inch) spring roll wrappers
Sweet chili sauce, for serving (See notes)
1. Preheat the oven to 400F.
2. Saute the garlic and ginger in the sesame and olive oils in large
sauté pan set over medium-low heat.
3. Add the ground chicken to the pan, breaking it apart into small
pieces, and saute until fully cooked.
4. Add the mushrooms to the pan and sauté just until wilted. Remove the
pan from the heat and drain out any liquid. Stir in the green cabbage,
scallions and hoisin sauce until thoroughly combined. Transfer the
mixture to a large bowl and let it cool for 10 minutes.
5. Arrange the spring roll wrappers on a dry work surface then place
3 to 4 tablespoons of the chicken mixture in the center of each of
the spring roll wrappers. Roll the wrappers around the mixture,
folding the edges inward. Before your final fold, dip your fingers in
water and then moisten the outer edge of the wrapper to seal the
spring roll shut. (See Kelly's Notes.)
6. Arrange the spring rolls in a single layer on a baking sheet lined
with parchment paper or a Silpat nonstick baking mat. Brush the tops
of the rolls with olive oil then bake them for 10 to 12 minutes,
rotating after 6 minutes, until they're golden brown and crispy.
Remove the spring rolls from the oven and serve them immediately with
the sweet chili sauce.
Spring roll wrappers can be found in the Asian section of most
supermarkets. I highly recommend the Nasoya Egg Roll wrappers, which
are found in the refrigerated section of Whole Foods stores.
Sweet chili sauce can usually be found by the ketchup in most
supermarkets. I prefer the Frank's brand of RedHot Sweet Chili Sauce.
The number one rule to successful spring rolls is to roll tightly! The
less space you leave within the spring roll, the less chance of it
falling apart while baking.
The rolls can be prepared up to three hours in advance and stored in
an air-tight container in the fridge. Remove them from the fridge and
bake them when ready to serve.
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