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If you love spring rolls please raise your hand 🙂 

I know I have TWO raised hands when it comes to ANY type of spring rolls. I don’t know if it’s the crunchy texture, or just the goodness of them, but they sure are delicious! My mama’s been making these since as long as I can remember. There came a point where we actually stopped making them because we “over ate” them (not sure how that was possible)… she made them every week, so I guess it was possible. But guess what? Were back at it! Yesterday my mom, little sister and I made about 200 spring rolls. Why? Well because we simply just can’t get enough of them 🙂 We make them, put them in ziploc bags and freeze them. Ah I sure love when I can make food, hide it in the freezer and take it out when I need it.

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When my dad used to do construction work, he had one man that he worked for (a big kinda man) and my mom would always make him spring rolls and put them in a little brown paper bag. As soon as my dad came to work, he’d greet my father and happily look for that little brown bag. Ahh! You should’ve seen him eat those spring rolls, or should I say “swallow” them. He’d take the bag, open it and pour them down his mouth, literally chugged them down his throat…yea kinda disturbing, but hey! I guess they were that good 😉 I’m not saying we’re gonna chug them down, what I’m saying is you won’t regret making them.

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Ingredients: 

  1. 1lb. Chicken thighs, boneless &  skinless (ground)
  2. 1 pack spring roll pastry (@ your local chinese store)
  3. 1 pack rice noodles
  4. 1 medium onion
  5. 1 medium carrot
  6. 2 eggs
  7. Garlic clove
  8. 1 tsp Salt & pepper (or to taste)

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Instructions:

1. Soak the rice noodles in water while preparing the rest of the ingredients. (about 20-30 minutes)

2. Take your 1 lb of chicken and grind it, you can buy ground chicken instead, but I prefer to grind it myself. I use this machine to grind all my meats. You can also use an attachment to your kitchen aid mixer.

(Like I’ve said, me and my mother made a really big portion, so if you see a ton of meat in the picture..I’m sorry :/

3. Don’t put away your meat grinder just yet. We need to put the rice noodles through it also, but first let’s cut up the onion and carrot.

4. After done cutting the onion and shredding the carrot, take a skillet and put about 3-4 tbsp of olive oil. Saute the onion and carrot for about 5-6 minutes or until nice and golden. Add it into the bowl of ground chicken.

5. Take your rice noodles out of the water and grind them through your meat grinder. You can grind them right into the bowl of meat.

6. Then add your egg (leave the other egg for later), salt and pepper into the bowl with everything else. Mix with your hand till everything is nice and incorporated. Now it’s time to make some spring rolls!

7. The spring rolls that I buy are stuck together, so I find it easier to first go and peel them apart from each other, that way it’s easier to make my spring rolls. Take the one egg that you have left, and put the egg yolk only into a little dish or cup. We only need to use the yolk to close the egg rolls up.

Step number one: Take your spring roll and have a corner of the spring roll facing you. (Looks like a nice diamond shape) Add about 1-2 tsp of meat, or depending on how much you want in it.

Step number two: Fold the corner flap so it covers the meat.

Step number three: Fold the right and left corners onto the middle part. (Like an envelope)

Step number four: Finally roll up the spring roll tightly, holding it by both sides. Then add a drop of egg yolk on top and seal that baby right up.

And continue till you finish…It took my mother and I about 2 hours to finish all of our spring rolls, but I’m sure you guys won’t be making that much just yet 😉

But then don’t forget the frying step: Take your skillet and cover the bottom of it with oil, make sure there’s plenty because your spring rolls won’t saute evenly. Let it heat up nicely, and put your spring rolls in. Saute them on one side till nice and golden brown, then flip them over and do the same. You don’t want  to have a high temperature because the meat will still be raw if they saute too quickly. Medium heat is perfect for spring rolls. After their done, set them on a paper towel so any excess oils would come off.

I also buy this AMAZING spring roll sauce, sweetened and chili sauce from my local chinese store. It plays music when you combine it with the spring rolls 🙂 The taste is indescribable…

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Chicken stuffed crispy spring rolls

Chicken stuffed crispy spring rolls

Ingredients

  • 1lb. Chicken thighs, boneless & skinless (ground)
  • 1 pack spring roll pastry (@ your local chinese store)
  • 1 pack rice noodles
  • 1 medium onion
  • 1 medium carrot
  • 2 eggs
  • Garlic clove
  • 1 tsp Salt & pepper (or to taste)

Instructions

  1. Soak the rice noodles in water while preparing the rest of the ingredients. (about 20-30 minutes)
  2. Take your 1 lb of chicken and grind it, you can buy ground chicken if your prefer instead.
  3. Dice your onion and shred the carrot.
  4. Take a skillet and put about 3-4 tbsp of olive oil, saute the onion and carrot for about 5-6 minutes.
  5. Take your rice noodles out of the water and grind them through your meat grinder. You can grind them right into the bowl of meat.
  6. Then add your egg (leave the other egg for later), salt and pepper into the bowl with everything else. Mix with your hand till everything is nice and incorporated.
  7. The spring rolls that I buy are stuck together, so I find it easier to first go and peel them apart from each other, that way it’s easier to make my egg rolls. Take the one egg that you have left, and put the egg yolk only into a little dish or cup. We only need to use the yolk to close the egg rolls up.
  8. Take your spring roll and have a corner of the spring roll facing you. (Looks like a nice diamond shape) Add about 1-2 tsp of meat, or depending on how much you want in it.
  9. Fold the corner flap so it covers the meat.
  10. Fold the right and left corners onto the middle part. (Like an envelope)
  11. Finally roll up the spring roll tightly, holding it by both sides. Then add a drop of egg yolk on top and seal it. Continue steps till finished with all of your meat.
  12. Take your skillet and cover the bottom of it with oil, make sure there’s plenty because your spring rolls won’t saute evenly.
  13. Turn on medium heat. Saute them on one side till nice and golden brown, then flip them over and do the same.
  14. After their done, put them on a paper towel so the excess oils come off.
  15. Serve right away with sweetened chili sauce. (optional)

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