Time 40m Yield 4 servings Number Of Ingredients 11 Steps:
Soak cellophane noodles in hot water for 10 minutes, until tender. Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, carrots, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and scallions and toss to combine. Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the center (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal. Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent.
Yield 6 rolls Number Of Ingredients 13 Steps:
In a medium pan, sauté minced garlic and ginger until fragrant. Add in diced chicken, salt and pepper to taste, then cook until about 80% done. Add mushrooms and cook off the moisture. Add cabbage until soft, then toss in carrots and scallions. Remove from heat. Fill egg roll wrapper with filling, fold and seal with egg wash, then deep fry until golden brown. Serve immediately with hoisin sauce or sauce of choice. Enjoy!
More about “chicken veggie spring rolls recipe by tasty”
Time 30m Yield 8 servings Number Of Ingredients 14 Steps:
Fill a medium shallow bowl with warm water and set near your work station. Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate. Add your desired combination of sliced mushrooms, sliced carrots, sliced cucumber, sliced cabbage, and sliced bell pepper to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult. Working quickly, before the rice paper dries out, fold both sides of the rice paper over the vegetables to secure. Lift the bottom edge of the rice paper and carefully fold it over the top of the vegetables, tucking it under on the other side, then gently roll until the vegetables are completely covered and the top edge of the wrapper adheres to the spring roll. Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients. Once you’ve finished making the spring rolls, chill in the fridge while you make the sauce. Make the Peanut Sauce: Add the peanut butter, ginger (if using), sesame oil, rice wine vinegar, soy sauce, and maple syrup to a small bowl. Whisk until combined. Transfer the sauce to a small serving bowl and sprinkle with red pepper flakes. Serve the chilled spring rolls with the sauce. Enjoy!
