Sunday, January 2, 2011

Chicken Spring Rolls

No, that isn't my manly thumb, my fiance was kind enough to wait for me to take the picture :)

Every year on January 1st my family makes a huge meal that consists of a delicious variety of chinese food.  My dad heads the operation, and we make all sorts of wonderful dishes.

I still hadn't located my camera at this point, so all of these pictures were taken with my iPhone!

There is lemon chicken (a crowd favourite),

Sweet and sour meatballs, 

Pork chop suey,

Beef and greens,

Chicken fried rice,

Chicken chow mein (I helped make this dish!),

and dessert of course!

This year we made some California Rolls and some Chicken Spring Rolls to bring to the dinner.  These spring rolls are delicious, and require simple ingredients.  These also freeze really well, so you can make a large batch and just take them out as you need them.

It takes some practice to get the rolling technique down, but here is how we rolled ours up.  To help seal the spring rolls, mix some cornstarch and water together (in a 1:1 ratio) and brush it along the edges of the wrapper to seal.  

First place the filling in the bottom half of the square, and then fold up the bottom corner.

Fold in the sides, and then place some of the water:cornstarch mixture along the top corner.  Roll it all up, and then place it with the seam side down to seal. Now you have some tasty spring rolls!

This recipe makes 2 dozen spring rolls, and they are amazing alone or with some plum sauce for dipping.  This recipe was inspired by the Baked Pork Spring Rolls recipe on

 Chicken Spring Rolls

  • 3 chicken breasts, ground or cut into small pieces
  • 2 1/2 cups coleslaw mix (or a mixture of shredded cabbage and carrots)
  • 4 green onions, thinly sliced
  • 1 tsp olive oil
  • 2 tsp hoisin sauce
  • 1 tsp fresh ginger, minced
  • 1 tsp sambal oelek sauce (if you want some spice)
  • 2 large garlic cloves, minced
  • 1 tbsp corn starch
  • 2 tbsp water
  • 24 square spring roll wrappers
  • cooking spray (ex: Pam)
  1. Cook the chicken in a frying pan until fully cooked and lightly browned, set aside
  2. In a large bowl, mix together the coleslaw mix, sliced green onions, olive oil, hoisin sauce, fresh ginger, minced garlic cloves, and sambal oelek (or any other hot sauce, if using)
  3. Add the chicken, and mix well
  4. Mix the corn starch and water together in a small bowl
  5. Place about 2 tbsp of the chicken mixture on the bottom half of a spring roll wrapper, and use the water/cornstarch mixture on the edges to seal it as you roll it up
  6. Repeat for all spring roll wrappers
  7. When ready to bake, preheat your oven to 425 and line your baking sheets with parchment paper
  8. Lightly spray the springrolls with the cooking spray on all sides
  9. Bake for 20 minutes, turning after 10 minutes to ensure all sides are brown and crispy
  10. Serve with some plum sauce for dipping
  11. Enjoy!
Perfectly crispy!


  1. It's 12:30 and I had a huge dinner and even still, after looking at those pictures, I'm STARVING! That food looks amazing. How can I get myself invited to New Years Day Chinese food extravaganza?? Hehe Thanks for the comment on the cookies btw. I wish there was a way to reply directly to the comment so you know I did, like fb (and I'm sure there is some special techy way but I'm not smart enough to figure it out just yet). The royal icing wasn't so scary actually. Messy, yes, but not terribly hard. The trickiest part is the consistency of it. Too thick and it wont come out, too thin and you don't get any semblance of an outline. They recommend the consistency of toothpaste for both outline and flooding if you only want to do one kind. But once you get that down its just a matter of drawing and then coloring within the lines. I didnt even bother with layers! ANyways, crazy long comment! Looks like you had a great new year!

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