Chicken Spring Rolls with Spicy Spring Sauce

Ingredients

• 1 lb boneless chicken breast (Cut into thin strips; for the chicken filling.)
• salt (To taste; for the chicken.)
• 1 tsp black pepper (For the chicken.)
• 1 tbsp garlic powder (For the chicken.)
• 2 tbsp chili garlic sauce (For the chicken.)
• 1 tbsp oyster sauce (For the chicken.)
• 1 cup mixed bell pepper (Cut into thin strips.)
• 1 cup carrot (Thinly sliced.)
• 1 cup cabbage (Chopped.)
• 1 bunch green onions (Quantity by bunch; source does not specify weight.)
• 2 tbsp chili garlic sauce (For the vegetable filling.)
• 2 tbsp light soy sauce (For the vegetable filling.)
• 2 tbsp oyster sauce (For the vegetable filling.)
• 1 tbsp chicken powder (For the vegetable filling.)
• 1 tbsp garlic powder (For the vegetable filling.)
• 1 tsp black pepper (For the vegetable filling.)
• 2 tbsp garlic (Chopped; for sautéing with the vegetables.)
• 0.333 cup all-purpose flour (For the thick sealing slurry.)
• 4.5 tbsp water (Use 4–5 tbsp to make a thick slurry.)
• 3 cloves garlic (Chopped; for the spicy spring sauce.)
• 1 Thai chili (Chopped; source gives a range of 1–2.)
• 4 tbsp chili garlic sauce (For the spicy spring sauce.)
• 1 tbsp chili oil (For the spicy spring sauce.)
• 2 tbsp rice vinegar (For the spicy spring sauce.)
• 1 tbsp soy sauce (For the spicy spring sauce.)
• 1 tsp red chili flakes (For the spicy spring sauce.)
• 1 tsp garlic powder (For the spicy spring sauce.)
• 0.5 tsp black pepper (For the spicy spring sauce.)
• 0.25 tsp salt (For the spicy spring sauce.)
• 1 tsp honey (For the spicy spring sauce.)
• 1 tbsp oyster sauce (For the spicy spring sauce.)
• cilantro or basil (Chopped, optional.)
• 1 tbsp spring roll wrappers (Source does not specify package size.)
• cooking oil (For cooking the chicken and vegetables, plus 2–3 inches for deep-frying; amount not specified.)

Steps

1. 1

   Preheat a pan or wok over medium-high heat.

2. 2

   Add cooking oil and the thinly sliced chicken breast. Season with salt, black pepper, garlic powder, oyster sauce, and chili garlic sauce.

3. 3

   Cook the chicken until browned and cooked through, then set it aside.

4. 4

   Add more oil to the same skillet and sauté the chopped garlic until fragrant.

5. 5

   Add the bell pepper, carrot, and cabbage. Cook until the vegetables are tender-crisp.

6. 6

   Add the green onions, chili garlic sauce, light soy sauce, oyster sauce, chicken powder, garlic powder, and black pepper.

7. 7

   Stir-fry the vegetable mixture until the seasonings are combined and the water has evaporated.

8. 8

   Return the cooked chicken to the skillet and mix it with the vegetables.

9. 9

   Remove the filling from the heat and let it cool.

10. 10

    Mix the all-purpose flour and water in a small bowl to form a thick slurry.

11. 11

    Place one spring roll wrapper on a flat surface and put 1 tablespoon of the cooled filling in the corner.

12. 12

    Fold the bottom half of the wrapper over the filling, then fold in the sides.

13. 13

    Brush the wrapper edge with the flour slurry and roll it up securely.

14. 14

    Repeat the filling and rolling process with the remaining wrappers and filling.

15. 15

    Heat 2–3 inches of cooking oil in a deep frying pan over medium-high heat.

16. 16

    Fry the spring rolls until golden brown and crispy, about 3–4 minutes per side.

17. 17

    Make the spicy spring sauce by combining the chopped garlic, Thai chili, chili garlic sauce, chili oil, rice vinegar, soy sauce, red chili flakes, garlic powder, black pepper, salt, honey, oyster sauce, and optional chopped cilantro or basil in a mixing bowl.

18. 18

    Taste the sauce and adjust it as needed before serving with the spring rolls.

Notes

The source does not specify the spring-roll wrapper package size, the number of wrappers produced, or exact amounts of cooking oil used for sautéing and frying. The sauce is intended to be adjusted to taste.

Nutrition per serving

• snack
• appetizer
• fried
• chicken
• spring rolls
• spicy
• Asian
• dipping sauce