EASY CHICKEN STIR FRY AND BAKED SPRING ROLLS
I love the idea of "Cook Once Eat Twice". There are those days when you just can't get into the kitchen, but certainly want a good meal. This recipe fits the bill. My version of a chicken stir fry that can be served immediately, or rolled into phyllo leaves for spring rolls which can be frozen and baked at a later date. Great for entertaining, a healthy snack, or a lighter meal served with a salad and a variety of dipping sauces. Feel free to switch the chicken for beef, pork or shrimp. Any variety of vegetables will work also. Vegetarians in your family? Eliminate the meat completely, for a dish that everyone will enjoy. The combinations are endless. You can use melted butter when preparing the rolls, however I prefer to use cooking spray as it's easier then brushing the extremely thin pastry sheets. Note: cooking time will vary depending on how crispy you prefer your vegetables. Servings sizes and nutritional values will not be completely accurate as posted if you are having just the stir fry, as it also includes the phyllo dough. See below for information on preparing Spring Rolls. Don't let the long list of ingredients and directions scare you off. This works up very quickly.
Provided by Diana 2
Categories Lunch/Snacks
Time 40m
Yield 30 rolls, 4 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl mix chicken slices, olive oil, soy sauce, garlic, red pepper flakes and basil. Cover and refrigerate for at least 1 hour but no longer than 24.
- Heat a large skillet to a medium high heat. Add the marinaded chicken, Saute until lightly browned.
- Add carrots, sweet red peppers and celery. Continue to cook until vegetables begin to softened.
- Add bean sprouts, onions, peas, salt and black pepper. Mix cornstarch with water and set aside.
- Once the bean sprouts have softened to your liking, add the cornstarch mixture to thicken the juices.
- Stir in the sweet chili sauce and serve.
- Preparing Spring Rolls:.
- Allow mixture to cool, for easier handling.
- Work with one phyllo leaf at a time. Keep the remainder covered with a damp cloth or plastic wrap. They will dry out quickly if not.
- Sheets should be cut in half horizontally. Lay one sheet out on the counter and give a light coating of cooking spray (or brush with melted butter). Fold in half with the short sides together.
- With the short side towards you, place 2 tbsp (or to your liking) of mixture onto the lower third of the phyllo leaf. Bring the bottom up over the mixture, then fold in each side. Again, lightly coat with cooking spray. Roll tightly, and lay on a baking sheet with the seam side down. Continue in this manner until all the mixture has been used. Give another light coating of cooking spray. At this point, you can freeze them for later use or continue on to bake. With the full recipe, I've been able to make 30 spring rolls.
- Preheat oven to 375*. Bake for 15 - 20 minutes or until golden brown. Bake frozen rolls for 25 - 30 minutes.
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Norsia Juhara
[email protected]I would highly recommend this recipe. The stir fry was flavorful and the spring rolls were crispy and delicious.
Shamimur Rahman
[email protected]This recipe is a bit time-consuming, but it's worth it. The stir fry and spring rolls were both delicious.
Nomi Sandhu
[email protected]I've tried many chicken stir fry recipes, but this one is by far the best. The flavors are incredible.
MOSES SSENTINDO
[email protected]This is my go-to recipe for chicken stir fry. It's quick and easy to make, and it always turns out delicious.
Suleman Qaisar
[email protected]I made this recipe for a party and it was a huge hit. Everyone loved the stir fry and the spring rolls.
Stephen K. Amekor
[email protected]The stir fry was good, but the spring rolls were a bit bland.
Avinash Mangaroo
[email protected]I'm not a big fan of stir fry, but this recipe changed my mind. It was flavorful and the chicken was cooked perfectly.
Viola Solika
[email protected]This is the best chicken stir fry recipe I've ever tried. It's easy to make and always turns out perfect.
Parvez official 143
[email protected]I would give this recipe 5 stars if the spring rolls weren't so difficult to make. The stir fry was delicious, though.
Mia Conaway
[email protected]I followed the recipe exactly and the stir fry turned out great. The chicken was juicy and the vegetables were crisp-tender.
Raylin Schiavone
[email protected]This recipe is a keeper! I will definitely be making it again.
YungChiefcfr Anidi
[email protected]The spring rolls were a bit too oily for my taste, but the stir fry was excellent.
Graciella Wangui
[email protected]I've made this stir fry several times now and it's always a hit with my family. The flavors are well-balanced and the chicken is always cooked perfectly.
Raheem Dadir
[email protected]This was my first time making a stir fry and it was a success! The sauce was flavorful and the chicken was tender. I also enjoyed the spring rolls, which were crispy and delicious.