"Crispy and light chicken and cabbage spring rolls!"
Cabbage and Chicken Spring Rolls
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Recipe Intro From eatchofood
These crunchy cabbage and chicken spring rolls have the perfect crispy exterior and flavor packed interior.
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Prep time 1hr
Cook time 5mins
Serves or Makes: 25 rolls
Recipe Card
ingredients
- 1 head shredded cabbage
- 1 1/2 pounds sliced chicken tenders
- 1 tablespoon olive oil
- 3 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 pack bean thread noodles
- 3 stalks chopped green onions
- 1 teaspoon sesame oil
- 1/4 cup water
- 1/4 cup flour
- 25 spring roll skins
- vegetable oil
Method
Step 1
Slice chicken into thin bite sized pieces. Place in a bowl and toss with olive oil, 2 tbsp oyster sauce, cornstarch, pinch of salt, and a heavy dash of white pepper. Allow to marinade for at least 30 minutes and up to 2 hours.
Step 2
Heat 2 tsp of oil in a skillet over medium high heat. Add shredded green cabbage and cook for 4-5 minutes until cabbage has slightly softened and the edges are slightly golden. Remove cabbage from the skillet and allow to cool in a large bowl.
Step 3
With the skillet still on, add about 1/4 cup of water and bring to a boil. Add chicken, stir to evenly disperse chicken. cook in water for 4-5 minutes, stirring frequently. Water should have mostly evaporated by now. Remove chicken, avoiding scooping up any excess water, and add to the bowl of cabbage.
Step 4
Place bean thread noodles in a heat proof bowl. Pour just boiled water over the noodles until they are fully submerged. Let noodles sit for 2-3 minutes until noodles are cooked. Drain the noodles well. Use a pair of kitchen scissors to cut the noodles into slightly smaller pieces. Add noodles to the bowl of cabbage and chicken.
Step 5
Season the spring roll filling with another pinch of salt, dash of white pepper, 1 tbsp oyster sauce, and sesame oil. Add chopped scallions and toss everything until evenly combined. Allow the filling to completely cool.
Step 6
Mix equal parts water and flour to form a paste for assembling the spring rolls.
Step 7
Place spring roll wrapper on your work surface, positioned like a diamond (see images above). Place about 1/4 cup of filling in the bottom third of the wrapper (closer to you). Fold the bottom tip of the wrapper over the filling and tuck over the sides. Smear a bit of the flour paste around the edges of the wrapper and continue rolling the spring roll tightly. Repeat with remaining wrappers and filling.
Step 8
Heat enough oil for frying in a heavy bottom pot or deep skillet. Heat to 360 degrees. Add a few spring rolls into the oil and fry for about 5 minutes until golden brown and crispy. Remove spring rolls from the oil and place on paper towels to remove excess oil. After about a minute, place on a wire rack to allow to cool. Repeat with remaining spring rolls.
Step 9
Enjoy once cooled to a safe eating temperature with sweet and sour sauce!