We couldn't help ourselves and enjoyed a few fresh from the oven before dinner!

Spring rolls are a delightful appetizer originating from East and Southeast Asia, often enjoyed during festive occasions and family gatherings. These chicken and vegetable spring rolls offer a harmonious blend of flavors and textures, with a savory filling wrapped in a crispy, golden-brown exterior. Perfect for those who love exploring different cuisines, this recipe provides a wonderful introduction to Asian-inspired cooking. It's a versatile dish that can be adapted to suit various dietary preferences, making it a favorite among home cooks.

These chicken and vegetable spring rolls pair beautifully with a variety of sides. Consider serving them with a tangy dipping sauce such as sweet chili or soy sauce for an added burst of flavor. A light Asian-style salad with a sesame dressing complements the rolls well, providing a refreshing contrast to their savory richness. For a more substantial meal, you might accompany them with a bowl of steamed jasmine rice or a simple noodle dish.

Servings: 4

1 tablespoon vegetable oil
1 pound ground chicken
2 cloves garlic, minced
1 tablespoon ginger, grated
1 cup cabbage, finely shredded
1/2 cup carrots, julienned
1/2 cup bean sprouts
2 green onions, finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 package spring roll wrappers
1 egg, beaten (for sealing)
Vegetable oil for frying or baking

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the ground chicken and cook until browned, breaking it apart with a spoon.

Add the garlic and ginger to the skillet and sauté for 1 minute until fragrant.

Stir in the cabbage, carrots, and bean sprouts, and cook for 2-3 minutes until the vegetables are slightly softened.

Add the green onions, soy sauce, oyster sauce, and sesame oil, mixing well. Cook for another 2 minutes, then remove from heat and let the filling cool slightly.

Place a spring roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the filling near the bottom corner of the wrapper.

Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush the top corner with beaten egg to seal the roll. Repeat with remaining wrappers and filling.

For frying: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the rolls in batches for 3-4 minutes until golden brown. Drain on paper towels.

For baking: Preheat oven to 400°F (200°C). Place rolls on a baking sheet and brush lightly with oil. Bake for 15-20 minutes until golden and crispy, turning halfway through.

For a vegetarian version, substitute the chicken with firm tofu or additional vegetables such as mushrooms or bell peppers. You can also add a touch of spice by including finely chopped chili peppers or a dash of sriracha in the filling. If you prefer a gluten-free option, use rice paper wrappers instead of traditional spring roll wrappers. Experiment with different herbs like cilantro or basil to add a fresh twist to the flavor profile.