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 allrecipes.com.
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)
- Cook the chicken in a frying pan until fully cooked and lightly browned, set aside
- 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)
- Add the chicken, and mix well
- Mix the corn starch and water together in a small bowl
- 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
- Repeat for all spring roll wrappers
- When ready to bake, preheat your oven to 425 and line your baking sheets with parchment paper
- Lightly spray the springrolls with the cooking spray on all sides
- Bake for 20 minutes, turning after 10 minutes to ensure all sides are brown and crispy
- Serve with some plum sauce for dipping