Egg rolls are usually the first thing to be devoured at a cocktail party. This version uses spring roll wrappers, so they are crispier and lighter than egg rolls. Make a few batches for the freezer and reheat a delicious homemade appetizer in no time.
- 2 teaspoons canola oil
- 1 teaspoon freshly minced ginger
- 2 garlic cloves, minced
- 2/3 cups onion, finely diced
- 1 pound ground chicken
- 1/2 teaspoon salt
- Pepper to taste
- 2 tablespoons soy sauce
- 1 cup chopped green cabbage
- 1 tablespoon corn starch
- 2 packages spring roll wrappers (found at Asian markets)
- In a medium-size skillet, heat canola oil. Sauté the ginger, garlic, and onion for about 1 minute. Add the ground chicken and cook, breaking apart the chicken as you stir. When the chicken is mostly cooked through and no longer pink, add the salt and pepper, soy sauce, cabbage, and corn starch. Cook for another few minutes until the flavors have combined well. Remove from heat and cool.
- To assemble, place wrappers point side down and place about 1 tablespoon of filling on the bottom third of the wrapper. Bring the bottom point up over filling, fold each end in, and roll tightly upwards. Moisten the wrapper slightly at the edge to seal. Lay on a parchment paper-lined baking sheet and freeze uncovered for an hour, or until hard. Transfer to a freezer bag and seal out excess air.
- To cook the spring rolls directly from the freezer, preheat the oven to 400° and brush each spring roll lightly with olive oil. Bake until golden and crispy, about 20–30 minutes, flipping once. You can also lightly fry the spring rolls. Heat ¹⁄8 inch of vegetable oil in a non-stick skillet until the oil begins to bubble. Cook spring rolls in batches for a few minutes on each side until crispy. Drain on paper towels and serve immediately. Serve with prepared duck sauce.
Alison J. Bermack, from Upper Montclair, NJ, is a food writer, award-winning blogger, and founder of Cooking With Friends, celebrating food and friends. She has three children. Recipe and recipe photo by Alison J. Bermack, Cooking With Friends.