Categories: Appetizers- Snacks
Ingredients
- 1 Tbsp. soy sauce
- 1 Tbsp. rice vinegar
- 1/2 tsp. ground black pepper
- 2 tsp. cornstarch, divided use
- 1 lb. ground chicken
- 2 Tbsp. vegetable oil, divided use
- 1 green onion, chopped
- 2 cloves garlic, finely minced
- 1 tsp. minced fresh ginger
- 1/2 head of small cabbage (about 8 oz.), shredded
- 2 small carrots, julienned
- 1/4 small red bell pepper, diced
- 1/4 small yellow bell pepper, diced
- 2 Tbsp. oyster sauce
- 1 (16 oz.) package egg roll wrappers, thawed if using frozen
- vegetable oil spray
- Dipping sauce:
- 1/4 cup Thai sweet chili sauce
- Crushed red pepper flakes
- juice of 1/2 lime
Directions
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In a large bowl, combine the soy sauce, vinegar, pepper and 1 tsp. of the cornstarch. Add the chicken and mix well. Let marinate for 10 minutes. (or up to overnight in the refrigerator).
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Heat a wok or large skillet over high heat. When hot, swirl in 1 Tbsp. of the vegetable oil Add the ground chicken and cook, stirring to break up any clumps, until browned. Remove browned ground chicken from wok to a bowl and set aside.
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Wipe the wok clean and turn heat to medium. Swirl in the remaining oil Add in the green onion, garlic and ginger and cook for 30 seconds. Add the cabbage, carrots and bell peppers, and cook, stirring frequently until cabbage is wilted and carrot is beginning to soften. Return chicken to wok and stir well to combine. Add the oyster sauce and stir again.
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Spread the mixture out on a baking sheet to cool. Prop up the baking sheet on one end so that any liquid collects on the other side. When the mixture is cool, discard the liquid.
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In a small bowl, whisk together the remaining cornstarch and 2 Tbsp. cold water.
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Lay an egg roll wrapper, with one corner pointed toward you on a work surface. Place a heaping tablespoon of filling in the bottom third of the wrapper. Fold the pointed end over the filling, then fold each side over filling, then roll up. Brush edge with cornstarch mixture to seal. Repeat until you have used all of the filling.
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Place a rack in aa baking dish or rimmed baking sheet and coat with vegetable oil spray. Arrange the rolls on the rack in a single layer. Coat with vegetable oil spray and bake 8 minutes, then turn rolls over and bake 5 minutes more or until golden brown. Serve warm with dipping sauce.
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For the sauce: In a small bowl, combine the sweet chile sauce, red pepper flakes and lime juice.
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makes about 21 rolls