Things are getting zippy over at the Back Burner this week as we share recipes made with gingerbread. Now don’t panic as I did not make beef wellington wrapped in gingerbread. Instead, I made these crispy chicken spring rolls. They are bursting with flavor by using moist chicken thighs, loads of fresh ginger, cilantro, green onions and garlic. Besides leaving a lasting impression on your tastebuds, they are also healthy as they are baked instead of fried. Don’t you agree, that they would be a delicious holiday appetizer?
I’d love it if you jumped over to the Back Burner and met rest of the team. Who knows you may find some new ways to use gingerbread.
She cooks. He devours. Culinary capers in an urban kitchen in West Oakland. Other half of Chez Us can be found @laudalino on Twitter. 
Can’t wait for the recipe!
The turned out beautifully. Lovely photos!
I really love the pic of the raw ginger. I also find it challenging to photograph when dishes have a design on them and making sure the food doesn’t get lost in the pattern. You managed to avoid my plague!) & the rolls look delicious!