My mother introduced me to this recipe for chicken spring rolls and whenever I cook them they disappear quickly! They’re very easy to make and a great way to get the kids excited about dinner (especially if you have picky eaters as I do). They are also light and gentle on the stomach when breaking fast during Ramadan. Enjoy!
Ingredients:
1lb ground chicken
1 head of cabbage
2 cups shredded carrots
Green onions
Ginger
1 cup minced garlic
non-MSG oyster sauce
Chicken bullion
Ground Black Pepper
Sea Salt
Canola Oil
50 egg roll wrappers
Directions:
- Cover the bottom of a large skillet with a thin layer of Canola Oil and brown ground chicken until cooked, seasoning with Chicken bullion, ground black pepper and sea salt to taste.
- Chop cabbage, green onions and ginger and combine with the ground chicken within the large skillet.
- Add carrots and minced garlic to the chicken, cabbage, green onions and ginger in the pan.
- Cook all ingredients together until the cabbage is tender (be careful not to overcook).
- Add several dabs of oyster sauce for flavor, mix thoroughly and allow the mixture to cool.
- Wrap about a tablespoon of the cooled mixture into each egg roll wrapper. (Wrapping instructions are available online and can also be found on the label if using store-bought wrappers).
- Fill a separate frying pan with an inch or an inch and a half of Canola oil and warm over medium heat
- Cook the wrapped mixture until golden brown and remove, placing upon a platter covered with paper towels for blotting excess oil.
- Serve hot or cold, with or without Duck Sauce
