Crispy Baked Spring Rolls with a Spring Pea Dipping Sauce
Edible SLO
March 2, 2023
Recipe by Chef Rachel Ponce
Spring rolls filled with the local green produce and ground chicken are light yet satisfying. Served for lunch or dinner, the dish satiates on its own but can also be used as an appetizer to feed a crowd. There’s no oily mess since these are not fried. Rather, these spring rolls are baked to perfection. Don’t forget a big dip of the pea sauce, yum!
No Reviews
Ingredients
Adjust Servings
| 2 tablespoons olive oil | |
| 3 green onions, save only white parts and finely chop | |
| 1 clove garlic, finely chopped | |
| 1 pound ground chicken | |
| 1 cup bok choy, thinly sliced | |
| 1 cup fresh spinach | |
| ½ cup carrots, julienned (matchsticks) | |
| 2 tablespoons soy sauce | |
| ¼ teaspoon salt | |
| ¼ teaspoon pepper | |
| 4 phyllo pastry sheets, layered on top of each other, cut into 4 squares |
For the Spring Pea Sauce:
| 1 tablespoon butter | |
| 1 small yellow onion, peeled and sliced | |
| 1 cup peas, fresh or frozen | |
| 1 cup heavy cream | |
| 1 teaspoon salt | |
| 1 tablespoon soy sauce | |
| 1 teaspoon gochujang, or your favorite hot sauce |
Directions
1.
Step 1
Preheat oven to 400 degrees F. Heat large skillet on medium and add olive oil, whites of the green onion and garlic. Stir occasionally, cooking for 5 minutes. Add ground chicken and make sure it cooks evenly. When chicken is nearly cooked, add to pan the bok choy, spinach, carrots, soy sauce, salt and pepper. Cook for 10 minutes then set aside.
Mark as complete
2.
Step 2
Set up workspace for rolling spring rolls and a small bowl of water. Set down 2 layered sheets of phyllo, wet fingertips with water and moisten edges using finger. Add a spoonful of chicken mix close to edge. Starting on side with mix, roll halfway, then tuck in sides and finish rolling. Set on baking sheet lined with parchment paper. Continue rolling remaining rolls. Lightly brush each roll with olive oil then bake for 15 minutes until golden brown.
Mark as complete
3.
Step 3
While rolls bake, prepare sauce. Warm pot on medium heat, then add butter and onions, cooking until browned. Stir occasionally. Add to pot the peas, cream, salt, soy sauce and gochujang. Stir and let simmer for 10 minutes; do not boil. In food processor, place pea mixture and blend until smooth. Plate the spring rolls on platter, with serving bowl of spring pea dipping sauce. Dunk rolls in sauce and enjoy.
Mark as complete
