appetizers

Spicy Sambal Chicken Spring Rolls

The intense Indonesian flavour of Sambal shines in these crispy fried spring rolls loaded with chicken and vegetables.
15 min
PREP TIME
20 min
COOK TIME
560
CALORIES
11
INGREDIENTS

INGREDIENTS

  • 1 tablespoon (15 mililiter) Vegetable Oil , plus more for deep frying
  • 1 pound (500 grams) ground chicken
  • 1 cup (250 mililiter) shredded broccoli stems
  • 1 cup (250 mililiters) shredded cabbage
  • 1 cup (250 mililiter) shredded carrot
  • 1/2 cup (125 mililiter) sliced green onions
  • 3 tablespoon (45 mililiter) Sambal Oelek
  • 2 tablespoon (30 mililiter) ponzu sauce
  • 2 tablespoon (30 mililiter) water
  • 1 tablespoon (15 mililiter) cornstarch
  • 20 spring roll wrappers , (20 cm x 20 cm ),thawed if frozen

Preparation

  • 1 In a medium skillet, heat 1 tbsp (15 mL) oil over medium-high heat. Add chicken and cook until browned. Add broccoli, cabbage and carrots and sauté until vegetables have softened. Add green onion and seasoning, stir to combine.
  • 2 In a small bowl whisk together ponzu sauce, water and cornstarch. Pour over chicken mixture and cook until thickened, about 30 seconds. Allow mixture to cool before filling wrappers.
  • 3 Working one spring roll at a time, double up the spring roll wrappers (2 per spring roll, try not to separate the wrappers). Place ¼ cup (60 mL) of filling in one corner of the wrapper. Fold over the corner closest to the filling. Fold in the corners on either side, then roll up the spring roll, using a small amount of water to seal the edge if needed. Repeat with remaining wrappers and filling. Place filled and rolled wrappers on a baking sheet and cover with a damp paper towel until ready to fry.
  • 4 Fill a deep skillet or wok with about 1-inch (2.5 cm) of oil. Heat over medium heat until oil has reached 350°F (180°C).
  • 5 Working in batches, fry spring rolls until golden brown and crispy, turning half way. Repeat until all spring rolls are cooked.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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