Servings 12 spring rolls
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground chicken
- 1 Tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 2 scallions, finely chopped
- 1 cup finely shredded Napa cabbage
- 1 cup sliced shitake mushrooms
- 2 Tablespoons hoisin sauce
- 12 square (7-inch) spring roll wrappers
- Cooking Spray
- Sweet chili sauce, for serving
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Add the olive oil to a large skillet set over medium heat. Once the oil is hot, add the ground chicken, garlic, ginger and scallions. Cook, stirring and breaking apart the chicken with a spatula, until the chicken is no longer pink.
- Drain any liquid then stir in the cabbage, mushrooms and hoisin sauce. Cook until the cabbage is wilted, 2 to 3 minutes.
- Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the bottom third 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 the baking sheet then coat them with cooking spray.
- Bake the rolls for 12 to 15 minutes, rotating after 6 minutes, or until they're golden brown and crispy.
- Remove the spring rolls from the oven and serve them with the sweet chili sauce for dipping.
Notes
- 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.
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