Chicken Spring Rolls

"From Tyler Florence posted for Zaar World Tour III"
 
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photo by breezermom photo by breezermom
photo by breezermom
photo by Debber photo by Debber
photo by catalinacrawler photo by catalinacrawler
Ready In:
1hr
Ingredients:
14
Yields:
10 rolls
Serves:
2-4
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ingredients

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directions

  • Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp.
  • Add the noodles and chicken; continue to cook until heated through.
  • Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
  • Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
  • Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

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Reviews

  1. Nikoma
    These were very good and easily made vegan. I used Morningstar farms "chicken strips", subbed soy sauce for the oyster sauce and just used a mix of water and soy sauce for sealing the rolls. I probably more then doubled the bean sprouts, threw in about a cup of mushrooms that needed using and used heaping cups of cabbage. The filling was still mainly noodle/chicken. Loved the whole combination of ingredients here but next time I'll double everything accept the noodles and chicken! I got 19 out of this batch. next time I'll probably be able to finish the out the package of spring roll wraps :) Fried half and baked half. Both turned out great!
     
  2. breezermom
    5+ from DS, and I loved them too. Thanks so much to my daughter's softball team....we sold egg rolls for a fund raiser, so i have become quite an expert at rolling them!! Easy to make, and delicious....I'll make them often. Thanks for sharing!
     
  3. Sydney Mike
    Thought I'd have problems finding the bean thread noodles, but didn't, & this recipe went together just fine! VERY TASTY, & well worth making again, especially for my vegetarian son & DIL! Thanks for sharing! [Tagged, made & reviewed in the Use Your Noodle cooking event]
     
  4. catalinacrawler
    what a great recipe! i made these for the use your noodle tag game (august) & i'm glad i did!! they came out great but i think i may have over stuffed them since they looked more like small burritos than egg rolls!! lol next time will probably use a bit more of the cabbage since they were very meaty...& yes there will be a next time!
     
  5. anme7039
    Great spring roll recipe. I made these for lunch and made them a bit healthier. Instead of frying them broiled them in the oven and sprays them with a bit of cooking spray. Added a bit more garlic, with that change the filling was excelent. Cut this recipe by 1/2 for me and my mother and it worked just fine.
     
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Tweaks

  1. Nikoma
    These were very good and easily made vegan. I used Morningstar farms "chicken strips", subbed soy sauce for the oyster sauce and just used a mix of water and soy sauce for sealing the rolls. I probably more then doubled the bean sprouts, threw in about a cup of mushrooms that needed using and used heaping cups of cabbage. The filling was still mainly noodle/chicken. Loved the whole combination of ingredients here but next time I'll double everything accept the noodles and chicken! I got 19 out of this batch. next time I'll probably be able to finish the out the package of spring roll wraps :) Fried half and baked half. Both turned out great!
     
  2. Debber
    Umm, umm, umm!! These really are good! I had to make a couple of substitutions: for bean sprouts I used more cabbage, for bean thread noodles I used one UNcooked pkg of ramen noodles (finely crushed), soy sauce for the hoisin, and fish sauce for the oyster. I added lots more garlic than called for, too. The kids and DH loved 'em. I served alongside jasmine rice. Thanks--cookiedog--for a very nice recipe!
     

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