BAKED CHICKEN SPRING ROLLS
I love spring rolls, but can't stand deep fried foods - this recipe saves calories and fat by baking not frying spring rolls. My family of three eats these for a light dinner, however, they also make a great appetizer.
Provided by Brooke the Cook in
Categories Lunch/Snacks
Time 55m
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 and prepare baking sheet with parchment paper, sprayed with cooking spray.
- Prep chicken, rice noodles and veggies.
- Combine cabbage, bean sprouts, carrots, garlic and ginger. Set aside.
- Heat saucepan over medium heat and spray with cooking spray. Add cabbage mixture and cook for 2 minutes, stirring from time to time. Add hoisin sauce, fish sauce and ground coriander. Stir until well combined.
- Remove saucepan from heat, add chicken and noodles, combine. Set aside.
- *Note there are two different types of rice papers - I use the hard rice kind found in the refrigerator section, directions for those wrappers are as follows. I have not tried using the other wrappers, (I can't find them around here!), but feel free to use them as you normally would. I've heard they are easier to use than the crisp ones.
- Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean towel. Add about two tablespoons of noodle mixture to rice paper and wrap up tightly. Place seem side down on prepared baking sheet. Repeat until all filling is gone.
- Spray spring rolls with fine layer of cooking spray.
- Bake for 20-25 minutes, flipping rolls half way through.
- While rolls are baking, combine dipping sauce ingredients with wire whisk.
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md Sojnu
[email protected]These spring rolls were delicious! I would definitely make them again.
Cristina Cardozo
[email protected]I'm not sure what I did wrong, but my spring rolls turned out soggy. I think I might have overfilled them or maybe I didn't seal them properly.
Emma McCune
[email protected]I made these spring rolls for a potluck and they were a huge hit! Everyone loved them and they were gone in no time.
Abdallah King
[email protected]These spring rolls were a fun and easy recipe to make with my kids. They loved helping me assemble them and they were so excited to eat them. They turned out great, too!
Natalia Uamusse
[email protected]These spring rolls were a bit too greasy for my taste. I think I would have preferred them if they were fried instead of baked.
Aliahad Aliahad
[email protected]These spring rolls were just okay. The filling was a bit bland and the spring roll wrapper was too thick. I think I'll try a different recipe next time.
Fathimath Adam
[email protected]I've tried many baked spring roll recipes, but this one is by far the best. The filling is flavorful and the spring roll wrapper is crispy and golden. I highly recommend this recipe.
Muhammadimran Cheema
[email protected]These baked chicken spring rolls were a great appetizer for my party. They were easy to make and everyone loved them.
Aden Bowman
[email protected]These spring rolls were so easy to make and they turned out so delicious! I used a rotisserie chicken for the filling, which made it even easier. I will definitely be making these again.
Bucket of Chum
[email protected]I'm not usually a fan of spring rolls, but these were surprisingly good! The chicken was tender and well-seasoned, and the spring roll wrapper was crispy and flaky. I'll definitely be making these again.
Indersiri Ediriweera
[email protected]These baked spring rolls were a hit with my family! They came out crispy and golden, and the chicken filling was flavorful and juicy. I love that they are baked instead of fried, so they are a healthier option.