Prep 30 mins
Cook 25 mins
This is a lovely crisp finger food served warm to compliment a glass of wine or a cocktail. It is also good served as a snack. They are baked not deep fried! You may make the sauce posted or serve them with a prepared Teriaki sauce or a hot Thai chili sauce. You may double the recipe to make 48 appetizers. Remember to allow time for the Spring roll wrappers to defrost ahead of time- overnight in the fridge is best..
- 6 ounces boneless skinless chicken breasts, minced
- 1⁄2 cup onion, chopped fine
- 1⁄4 cup baby carrots, fresh, finely chopped
- 1⁄4 cup cilantro, coarsely chopped
- 1⁄2 cup bean sprouts, chopped
- 2 large garlic cloves, smashed
- 1 1⁄2 teaspoons fresh ginger, grated
- 1⁄4 cup soy sauce, regular
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon chili powder
- 24 spring roll wrappers
- light cooking spray
- 1⁄2 cup soy sauce
- 2 tablespoons thai hot chili sauce
- 1 teaspoon honey
- 2 tablespoons water
- 1 tablespoon cornstarch
- Start to brown your minced Chicken, breaking it apart, cook 3 minutes.
- Add the onions, stir fry another minute.
- Add the carrots, cilantro, bean sprouts & garlic. Cook 2 minutes.
- Add ginger, soy, cinnamon & chili.
- Cook for 1 minute longer - set aside to cool.
- Keep your Spring Roll wraps under a damp paper towel.
- Take out one at a time add 1 tbsp of the cooled chicken mixture in the center of the wrap.
- Fold up the bottom then bring in each side and roll it up one more time so you have a small bundle.
- Place seam side down on a lightly oiled cookie sheet.
- Very lightly spray the tops of the appetizers with oil, or you may lightly paint them with oil.
- Bake at 375F for apprx 15-20 minutes turning them half way through the baking. They should be nicely browned & crisp.
- Let them rest 5 minutes before serving.
- Meanwhile make the dipping sauce.
- In a small saucepan Mix your soy sauce, honey & Chili sauce.
- Mix the cornstarch with the water.
- Add to sauce pan & bring to a boil.
- Remove from heat and allow to cool.
- Serve on the side with the appetizers.
I made these exactly as written, and they were a hit! My husband and my 7 year old son particularly loved them (although DS had them without the sauce - he likes spicy, but not quite that spicy lol). Very very tasty! I have read the other reviews, and I disagree about the cinnamon, it really lifted the flavour, worked well with the other ingredients. These have a very definate Asian flavour, and we will be making them again (today's batch is already all gone!)
5 stars from me! These are not the typical boring spring rolls found on a Chinese buffet. What they are is a wonderfully spicy flavor in a crispy crust. I made these to serve with an Indian dinner & loved the complement to those flavors. (The Better Butter Chicken and Indian Cucumber Salad) The chili powder & cinnamon add a big punch of the exotic. Baking the rolls also does not result in the traditional super crunchy texture, but we found them pleasingly crisp. I did make a couple of changes to utilize what I had on hand. I subbed cabbage slaw for the bean sprouts and started out with ground chicken. My only caveat is about the sauce. It was far too strong as is. It was highly salty after thickening. I added 1/2 cup of water & re-thickened (not adding additional cornstarch) and it was more to our tastes. Thank you for your entry in the contest. Good luck!
Oh-I wished the recipe made more! I used the large spring roll wrappers and only got about eight delicious appetizers. The recipe without the dipping sauce is five stars to me and my tasters; the sauce is not necessary since the filling is flavorful and moist on its own. They were absolutely perfect hot out of the oven but I took them to a large tapas party and the travel made them shriveled and soggy; this is a recipe I would prepare in advance and then bake while guests are there, serving immediately out of the oven. YUM-loved the cinnamon in this!