Chicken & Veggie Spring Rolls
Ingredients:
3 tbsp olive oil
3 lbs ground chicken
3 tbsp minced garlic
3 tbsp soy sauce
3 tsp salt
3 tsp black pepper
1 large bell pepper, thinly sliced
2 bunches of scallions, thinly sliced
2 serrano chilies, finely diced
3 packages of coleslaw mix (about 42 oz)
spring roll wrappers
1 tbsp flour
vegetable oil, for frying
Instructions:
In a large wok or skillet, heat olive oil on medium high heat.
Add ground chicken and cook until no longer pink, making sure to break up the meat as finely as possible.
Add garlic, soy sauce, salt, black pepper, serrano chilies, bell peppers, and scallions. Cook for another 4-5 minutes until the chicken is tender and the veggies have softened.
Turn off the heat and mix in the coleslaw. The heat from the chicken and pan alone is enough to wilt the veggies - we do not want to overcook them.
Set the filling aside and let it cool completely.
Fix together the flour and water to form a thin paste - this will be the glue for the spring roll
Once the filling is cool, assemble your spring rolls by adding about 1-2 tbsp (depending on how large you want them) of the filling on top of each spring roll wrapper and wrapping it tightly (use the flour and water mixture to seal the rolls.
To freeze - place the spring rolls in a single layer on a baking sheet and freeze. Once they are completely frozen, remove from the sheet and place is ziplock bags. When you’re ready to eat, simply defrost them and fry. This recipe makes about 70 spring rolls so these are perfect for freezing.
To fry - You can deep fry of shallow fry these rolls depending on your preference. Make sure to heat the oil completely before putting in the rolls. If the oil is not hot enough, the spring rolls will absorb all the oil and be very greasy. Once the oil is at the right temp, gently place the spring rolls in the pan and make sure to turn them so they cook evenly. Frying will only take a few minutes as the filling is fully cooked.