Spicy Chicken Appetizers
"This is a lovely crisp finger food served warm to compliment a glass of wine or a cocktail. It is also good served as a snack. They are baked not deep fried! You may make the sauce posted or serve them with a prepared Teriaki sauce or a hot Thai chili sauce. You may double the recipe to make 48 appetizers. Remember to allow time for the Spring roll wrappers to defrost ahead of time- overnight in the fridge is best.."
photo by Tinkerbell
- Ready In:
- 55mins
- Ingredients:
- 17
- Yields:
-
24 appetizers
ingredients
- 6 ounces boneless skinless chicken breasts, minced
- 1⁄2 cup onion, chopped fine
- 1⁄4 cup baby carrots, fresh, finely chopped
- 1⁄4 cup cilantro, coarsely chopped
- 1⁄2 cup bean sprouts, chopped
- 2 large garlic cloves, smashed
- 1 1⁄2 teaspoons fresh ginger, grated
- 1⁄4 cup soy sauce, regular
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon chili powder
- 24 spring roll wrappers
- light cooking spray
-
dipping sauce
- 1⁄2 cup soy sauce
- 2 tablespoons thai hot chili sauce
- 1 teaspoon honey
- 2 tablespoons water
- 1 tablespoon cornstarch
directions
- Start to brown your minced Chicken, breaking it apart, cook 3 minutes.
- Add the onions, stir fry another minute.
- Add the carrots, cilantro, bean sprouts & garlic. Cook 2 minutes.
- Add ginger, soy, cinnamon & chili.
- Cook for 1 minute longer - set aside to cool.
- Keep your Spring Roll wraps under a damp paper towel.
- Take out one at a time add 1 tbsp of the cooled chicken mixture in the center of the wrap.
- Fold up the bottom then bring in each side and roll it up one more time so you have a small bundle.
- Place seam side down on a lightly oiled cookie sheet.
- Very lightly spray the tops of the appetizers with oil, or you may lightly paint them with oil.
- Bake at 375F for apprx 15-20 minutes turning them half way through the baking. They should be nicely browned & crisp.
- Let them rest 5 minutes before serving.
- Meanwhile make the dipping sauce.
- In a small saucepan Mix your soy sauce, honey & Chili sauce.
- Mix the cornstarch with the water.
- Add to sauce pan & bring to a boil.
- Remove from heat and allow to cool.
- Serve on the side with the appetizers.
Questions & Replies
-
Can the rolls be made ahead of time and frozen?
Reviews
-
I made these exactly as written, and they were a hit! My husband and my 7 year old son particularly loved them (although DS had them without the sauce - he likes spicy, but not quite that spicy lol). Very very tasty! I have read the other reviews, and I disagree about the cinnamon, it really lifted the flavour, worked well with the other ingredients. These have a very definate Asian flavour, and we will be making them again (today's batch is already all gone!) -
5 stars from me! These are not the typical boring spring rolls found on a Chinese buffet. What they are is a wonderfully spicy flavor in a crispy crust. I made these to serve with an Indian dinner & loved the complement to those flavors. (Recipe #243805 and Recipe #172618) The chili powder & cinnamon add a big punch of the exotic. Baking the rolls also does not result in the traditional super crunchy texture, but we found them pleasingly crisp. I did make a couple of changes to utilize what I had on hand. I subbed cabbage slaw for the bean sprouts and started out with ground chicken. My only caveat is about the sauce. It was far too strong as is. It was highly salty after thickening. I added 1/2 cup of water & re-thickened (not adding additional cornstarch) and it was more to our tastes. Thank you for your entry in the contest. Good luck! -
Oh-I wished the recipe made more! I used the large spring roll wrappers and only got about eight delicious appetizers. The recipe without the dipping sauce is five stars to me and my tasters; the sauce is not necessary since the filling is flavorful and moist on its own. They were absolutely perfect hot out of the oven but I took them to a large tapas party and the travel made them shriveled and soggy; this is a recipe I would prepare in advance and then bake while guests are there, serving immediately out of the oven. YUM-loved the cinnamon in this!
-
This recipe was the first one I wanted to try & I was really excited for it. I think I looked at the sauce recipe & expected an Asian taste but the cinnamon in the filling was overpowering & created more of an Indian flavor. It didn't seem like too much cinnamon when reading the ingredients but for my family's taste it turned out to be. I think it made the rolls a little too sweet for us. I was also excited to bake the egg rolls instead of frying them but it turned out that we didn't like the texture baking provided. The rolls were tough on the inside & greasy on the outside (even after draining on paper towels). The dipping sauce had a nice amount of heat to it & I enjoyed that, but the overall flavor just didn't appeal to us. And the texture was thick, like a paste. I may try this again as the things we didn't like are all personal preference, nothing wrong with the recipe. I'll omit the cinnamon in the rolls, fry them & for the sauce I will reduce the soy & increase the water. Thanks for sharing your creation! Made for RSC Lucky #13. -
3 star. These were pretty good, but the cinnamon made them a little weird I will ommit it the next time. Thanks.
Tweaks
-
5 stars from me! These are not the typical boring spring rolls found on a Chinese buffet. What they are is a wonderfully spicy flavor in a crispy crust. I made these to serve with an Indian dinner & loved the complement to those flavors. (Recipe #243805 and Recipe #172618) The chili powder & cinnamon add a big punch of the exotic. Baking the rolls also does not result in the traditional super crunchy texture, but we found them pleasingly crisp. I did make a couple of changes to utilize what I had on hand. I subbed cabbage slaw for the bean sprouts and started out with ground chicken. My only caveat is about the sauce. It was far too strong as is. It was highly salty after thickening. I added 1/2 cup of water & re-thickened (not adding additional cornstarch) and it was more to our tastes. Thank you for your entry in the contest. Good luck!
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
<embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
