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Category: Hot
Prep Time: Cook Time: Total Time:
1 small boneless skinless chicken breast, cooked and roughly chopped
1 cup cooked shrimp, peeled
Napa cabbage, enough for 2 cups shredded
1 medium carrot, peeled
3 cloves garlic, finely minced
2 tsp fresh grated ginger
1 tbsp oyster sauce
1 tsp fish sauce
1 cup bean sprouts
2 tbsp chopped cilantro
2 hard-boiled eggs, chopped
1 package egg or spring roll wrappers
1 egg white, lightly beaten
Cooking spray
Combine the chicken breast and shrimp in the bowl of a food processor. Mince with brief pulses until chicken and shrimp are finely chopped. Transfer to a bowl; set aside. Replace the blade of the food processor with the shredding attachment. Shred the cabbage to yield 2 cups. Shred the carrot. Transfer the cabbage and carrot to a bowl; set aside.
Heat 2 teaspoons vegetable oil over medium-high heat. Cook garlic and ginger just until fragrant, about 30 seconds. Add the shredded cabbage and carrot and sauté just until the carrot is slightly tender, about 3 minutes. Add the chicken and shrimp to the pan. Mix in the oyster sauce, fish sauce and bean sprouts. Stir until well combined. Remove from the heat and stir in the chopped cilantro and hard-boiled egg.
Preheat the oven to 400. On a work surface, orient an egg roll wrapper with a point toward you. Place about 2 tbsp of filling near the edge of the wrapper. Flip the point up over the filling, rolling away from you to cover the filling. Fold both sides in and continue to roll. Use a dab of egg white on the loose point of the wrapper to help seal the roll completely. Transfer to a baking sheet lined with a silicone mat or parchment paper. Repeat with the remaining wrappers and filling. Spray the rolls lightly with cooking spray. Bake until golden brown and slightly bubbly, about 15-20 minutes.
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OVEN BAKED CHICKEN AND SHRIMP SPRING ROLLS
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Category: Hot
Prep Time: Cook Time: Total Time:
1 small boneless skinless chicken breast, cooked and roughly chopped
1 cup cooked shrimp, peeled
Napa cabbage, enough for 2 cups shredded
1 medium carrot, peeled
3 cloves garlic, finely minced
2 tsp fresh grated ginger
1 tbsp oyster sauce
1 tsp fish sauce
1 cup bean sprouts
2 tbsp chopped cilantro
2 hard-boiled eggs, chopped
1 package egg or spring roll wrappers
1 egg white, lightly beaten
Cooking spray
Combine the chicken breast and shrimp in the bowl of a food processor. Mince with brief pulses until chicken and shrimp are finely chopped. Transfer to a bowl; set aside. Replace the blade of the food processor with the shredding attachment. Shred the cabbage to yield 2 cups. Shred the carrot. Transfer the cabbage and carrot to a bowl; set aside.
Heat 2 teaspoons vegetable oil over medium-high heat. Cook garlic and ginger just until fragrant, about 30 seconds. Add the shredded cabbage and carrot and sauté just until the carrot is slightly tender, about 3 minutes. Add the chicken and shrimp to the pan. Mix in the oyster sauce, fish sauce and bean sprouts. Stir until well combined. Remove from the heat and stir in the chopped cilantro and hard-boiled egg.
Preheat the oven to 400. On a work surface, orient an egg roll wrapper with a point toward you. Place about 2 tbsp of filling near the edge of the wrapper. Flip the point up over the filling, rolling away from you to cover the filling. Fold both sides in and continue to roll. Use a dab of egg white on the loose point of the wrapper to help seal the roll completely. Transfer to a baking sheet lined with a silicone mat or parchment paper. Repeat with the remaining wrappers and filling. Spray the rolls lightly with cooking spray. Bake until golden brown and slightly bubbly, about 15-20 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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