It's All Delicious

These are very tasty spring rolls.  I used ground chicken, I know not a shocker there, but you could easily use ground pork.  Also, no need for a deep fryer in my book.  I use my wok when I deep fry which just helps to season it more.  Again, the garlic and ginger puree are a dream to use.  These whip up in no time flat once you get used to the rolling technique and filling amount.  Home made spring rolls are another one of those dangerous things.  Once you make them at home, you won’t want to order them out again.

Makes 12

Ingredients

1 lb ground chicken or pork

1 tablespoon garlic puree

1 tablespoon ginger puree

1 tablespoon soy sauce

1 tablespoon mirin

1 bunch of green onions sliced white and light green part only

1 cup shredded carrots

1 cup bean sprouts

Egg roll wrappers/fresh pasta sheets

1 egg beaten

Canola oil for frying

Sweet chili sauce for dipping

Mix chicken, garlic, and ginger purees, soy sauce and mirin together.  Refrigerate and let marinate at least 20 minutes up to 1 hour.  Heat a little oil in a skillet or wok, stir fry chicken a few minutes until no longer pink, do not brown.  When done, add the green onions, carrots and bean sprouts, let cool.

Assemble spring rolls; lay out a few wrappers on a work surface, spoon about 2 tablespoons of filling into the center of the wrapper then follow the package directions for rolling up, brush the edges with a little beaten egg to seal. 

Place on a baking sheet lined with parchment paper, lightly dusted with flour.  Heat oil to 350°F in a wok, heavy sauce pan, or deep fryer.  Fry spring rolls until golden in color, drain on paper towels. Can be made ahead and reheated in oven.  Serve with sweet chili dipping sauce.