Spring Rolls
Ingredients
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)
Instructions
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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