Maple Marinated Chicken Spring Rolls

These crispy spring rolls are loaded with sweet, tender maple chicken for the perfect cross between Asian and Canadian flavours.

40 min

PREP TIME

10 min

COOK TIME

310

CALORIES

6

INGREDIENTS

8

Servings

1/2 (250 g) boneless, skinless chicken breast
1/3 cup (75 ml) Smokehouse Maple Flavoured Wet Rub divided
1/2 cup (125 ml) each julienne carrots, red peppers, red onions, cabbage and cooked shiitakes
1/4 cup (50 ml) slivered green onions
16 large spring roll wrappers
Vegetable oil for deep frying

1 In a medium bowl marinate chicken with 2 tbsp (30 mL) rub marinade for 2 hours.
2 On a medium heat grill, cook chicken to internal temperature of 165°F (74°C). Cool and reserve.
3 Cut chicken into thin strips and place in medium bowl with all vegetables; mix well.
4 For each roll, use two spring roll wrappers stacked with a corner facing you. Place ¼ cup (50 mL) of the mixture in the centre horizontally and fold the left and right corners into the centre. Roll it up starting from the corner closest to you; seal edge with water. Repeat with remaining spring roll wrappers.
5 Preheat deep fryer to 350°F (180°C), and fry spring roll for 4-6 minutes or until golden.
6 Drain on paper towel. Cut in half and serve with your favourite dipping sauce.