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?





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