Chinese Chicken Spring Rolls
- 1 tablespoon soy sauce
- 1 teaspoon rice wine (or white wine)
- freshly ground black pepper
- 1 teaspoon cornstarch
- 1 pound ground chicken
- 2 tablespoons cooking oil, divided
- 2 cloves garlic, finely minced
- 1 teaspoon grated fresh ginger
- 1 stalk green onion, chopped
- 1/2 head of small cabbage (about 8 ounces), shredded
- 2 carrots, thin julienne cut
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 50 spring roll wrappers, defrosted
- oil, for deep frying (about 1/2 liter to 1 liter)
- Produce
- 2 head of small cabbage (about 8 ounces) (1)
- Carrots (2)
- Garlic (2 cloves)
- Ginger, fresh (1 teaspoon)
- Green onion (1 stalk)
- Meat
- Ground chicken (1 pound)
- Condiments
- Oyster sauce (2 tablespoons)
- Soy sauce (1 tablespoon)
- Cooking & Baking
- Black pepper, freshly ground (1)
- Cooking oil (2 tablespoons)
- Cornstarch (4 teaspoon)
- Oil (1)
- Bread & Baked Goods
- Spring roll wrappers (50)
- Drinks
- Water (1/4 cup)
- Beer, Wine & Liquor
- Rice wine (1 teaspoon)
Preparation
Read recipe preparation on steamykitchen.com
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Recipe Stats
Published July 11, 2012 (7 months ago).
250 people saved this recipe.
