Chef Jeremy's Chicken Spring Rolls

Chicken Spring Rolls

16oz    Ground Chicken

2 Cups Shredded Cabbage

1 Cup   Shredded Carrots

2 ea     Garlic Cloves

2 ea     Shallots, sliced

1/3 C   Canned Water Chestnuts, diced

2 Tbsp Soy Sauce

8 Cups Warm Water (for softening Rice Wrappers)

8 ea     Rice Spring Roll Wrappers

1. Heat a large pan over medium-high heat with about 1 tsp of Coconut Oil or cooking oil of your choice. Once the pan is hot, add the Ground Chicken and cook for about 5 minutes or until there is no more pink. Keep an eye on it ass it cooks, stirring and adjusting heat as necessary while you prepare the veggies.
2. Cut Cabbage into quarters from the bottom stem side. Lay the quartered pieces flat on one side and remove the stem by cutting the thick part away from the corner and discard, leaving the rest of the Cabbage intact. Thinly slice the Cabbage, starting from the top end and working your way down to where the stem would be. You can choose to cut all the quarters, or just slice enough to fill 2 cups. Add shredded Cabbage to a bowl and set aside.
3. Peel and shred 1 cup of Carrots using a cheese grater, or you can use a bag of pre-shredded Carrots, and add to the bowl with the Cabbage. Prepare 2 Shallots by removing both ends and the outer layer of peel, then cutting in half. Thinly slice the Shallots and add to the veggie bowl.
4. Open the can of Water Chestnuts, strain off any excess liquid, then roughly chop them into smaller ¼ inch pieces and add to the veggie bowl. Lastly, mince the 2 cloves of Garlic and add to the bowl as well. Use your hands to toss the veggies together until everything is evenly mixed.
5. Add the veggies to the pan with the Chicken and cook everything together over medium-high for about 5 more minutes until veggies are softened and Chicken is fully cooked. Just before turning off the heat, add 2 tbsp of Soy Sauce to the veggies and Chicken. Remove from heat and transfer this cooked Spring Roll Filling to a bowl and refrigerate while you get the Rice Wrappers ready.
6. Fill a bowl or container with warm water and clear a surface or cutting board with enough space to roll your Spring Rolls. Place Rice Wrappers in warm water 1 at a time for 15 to 30 seconds, or until softened and pliable. Do this to all 8 Rice Wrappers and place a damp paper towel between each to prevent them from sticking or drying out.
7. Remove Filling from the refrigerator, dampen your Rice Wrapper with the wet paper towel, and scoop about ½ Cup of filling in a thick sideways line in the center of your first Rice Wrapper. Fold the sides of your Rice Wrapper into the middle, then fold the bottom side over the top of the filling. While holding all the sides from unfolding, roll from the bottom up just like rolling a burrito. Make sure the filling is nice and tight while you are rolling to prevent them falling apart when eating. Repeat with the rest of the Rice Wrappers. 8 Spring Rolls will serve 2 people comfortably, but feel free to save some for leftovers or use any extra Filling to make a few more for later!

Check out the cooking video here!