Spring Rolls

recipe by:
The Best Dressed Chicken
Serves 3-4
  • 1 pack Hamilton’s Smokehouse Smoked Chicken Deli Slices, thinly sliced
  • 4 tbsp. cooking oil
  • 2 cloves garlic, finely minced
  • 1 tsp. fresh ginger, grated
  • 1-2 stalks escallion, chopped
  • ¼ cup water
  • ½ head of small cabbage, shredded
  • 2 carrots, thin julienne cut
  • 2 tbsp. oyster sauce
  • 5 spring roll wrappers, defrosted
  • 2 cups canola or vegetable oil (for deep drying)
Spring Rolls
For the filling:
  • Place wok on burner and heat until slightly smoking. Add oil and swirl the wok to spread oil.

  • Add escallion, garlic and ginger and cook for 30 seconds. Take care not to burn these aromatics.

  • Add carrots and cabbage. Stir well and turn the heat to medium-high. Stir fry vegetables for 2 minutes, or until the carrots have softened. Add the chicken slices into the wok, stir well.

  • Add in the oyster sauce and toss again. Spread the mixture out on a baking sheet to let cool. Prop up the baking sheet on one end so that any liquid collects on the other side.

  • When the mixture is cool, discard the liquid.
For the wraps:
  • In a small bowl, whisk together the cornstarch and water making a slurry. Open the egg roll wrapper package, cover with barely damp towel to prevent drying out.

  • Add 1 tablespoon of filling to egg roll (see photos for instructions) and roll up. Secure with cornstarch slurry. Keep rolled egg rolls covered with plastic wrap to prevent drying.
For frying:
  • When ready to fry, heat 1 ½" of oil in a wok or deep, heavy skillet to 350 F. Carefully slide in the egg rolls; a few at a time.

  • Turn the egg rolls occasionally to brown evenly and fry for about 3 minutes. Let cool on rack. Repeat with remaining.

  • Enjoy!
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