Now that the winter holidays are behind us, it’s time to roll out the red carpet and gear up for a gourmet New Year’s Eve. I’m one of those New Year’s naysayers, who likens the midnight festivities to prom (read: excess hype and inevitable letdown). But regardless of how you celebrate, no New Year’s party would be complete without a few finger-friendly appetizers to pass around and snack on while the clock ticks down to 12. I like to keep all weight loss resolution-makers in mind, which is what inspired me to create a lightened up version of one of my favorite appetizers, spring rolls!
These Crispy Baked Chicken Spring Rolls are filled with a hearty mix of ground chicken, shredded green cabbage, sliced shitakes and tons of fresh garlic and ginger. Best of all, they can be prepared ahead of time and then baked off as your guests arrive. Complete your New Year’s Eve spread with Baked Asian Chicken Wings, Meatballs with Hoisin-Blackberry Glaze and a big batch of Spiked Apple Cider!
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Crispy Baked Chicken Spring Rolls
Yield: About 12 spring rolls
Prep Time: 30 min
Cook Time: 25 min
1 Tablespoon minced garlic
2 teaspoons minced fresh ginger
1 teaspoon sesame oil
1 Tablespoon olive oil, plus more for brushing on rolls
1 pound ground chicken
1 cup finely shredded green cabbage
2 scallions, finely chopped
1 cup sliced shitake mushrooms
2 Tablespoons store-bought hoisin sauce
12 square (7-inch) spring roll wrappers (See Kelly's Notes)
Sweet chili sauce, for serving (See Kelly's Notes)
Preheat the oven to 400ºF.
Sauté the garlic and ginger in the sesame and olive oils in large sauté pan set over medium-low heat.
Add the ground chicken to the pan, breaking it apart into small pieces, and sauté until fully cooked.
Add the mushrooms to the pan and sauté just until wilted. Remove the pan from the heat and drain out any liquid. Stir in the green cabbage, scallions and hoisin sauce until thoroughly combined. Transfer the mixture to a large bowl and let it cool for 10 minutes.
Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the center of each of the spring roll wrappers. Roll the wrappers around the mixture, folding the edges inward. Before your final fold, dip your fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut. (See Kelly's Notes.)
Arrange the spring rolls in a single layer on a baking sheet lined with parchment paper or a Silpat nonstick baking mat. Brush the tops of the rolls with olive oil then bake them for 10 to 12 minutes, rotating after 6 minutes, until they're golden brown and crispy. Remove the spring rolls from the oven and serve them immediately with the sweet chili sauce.
Spring roll wrappers can be found in the Asian section of most supermarkets. I highly recommend the Nasoya Egg Roll wrappers, which are found in the refrigerated section of Whole Foods stores.
Sweet chili sauce can usually be found by the ketchup in most supermarkets. I prefer the Frank's brand of RedHot Sweet Chili Sauce.
The number one rule to successful spring rolls is to roll tightly! The less space you leave within the spring roll, the less chance of it falling apart while baking.
The rolls can be prepared up to three hours in advance and stored in an air-tight container in the fridge. Remove them from the fridge and bake them when ready to serve.