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?


Crispy Ginger Chicken Spring Rolls


  • 1 lb ground chicken
  • 6 green onions, finely minced
  • 1 knob ginger, size of your thumb, finely minced
  • 3 garlic cloves, finely minced
  • 1 carrot, scrubbed and grated
  • ½ cup cilantro, finely chopped
  • 1 teaspoon salt
  • 12 rice papers
  • 1 egg

How To:


  1. In a large frying pan, over medium heat, cook the ground chicken until partially cooked; about 6 – 8 minutes.
  2. Add the green onions, ginger and garlic. Stir and continue cooking until fragnant; about 3 minutes. Add the carrot, stir and cook for 3 minutes. Season with salt.
  3. Stir in cilantro and remove from the heat. Set aside to cool.

Putting the Spring Rolls Together

  1. Preheat the oven to 425.
  2. Line a baking sheet with parchment paper or a slipat mat.
  3. Begin the rolling process by following these steps:
  • Have a clean work surface
  • Lay the rice papers out on your surface
  • Fill a shallow bowl with very hot water; I keep a kettle simmering so I can rewarm the water as I go
  • Put the filling in a separate bowl off to the side
  • Dip a single rice paper in the hot water for no longer then 10 seconds
  • Lay the rice paper on your clean work surface
  • Place 2 – 3 tablespoons of filling about 1/4” in from the edge closest to you
  • Bring that edge over the filling
  • Bring in the left side of the rice paper to cover the flap you just created
  • Bring in the right side of the rice paper to cover the flap and the left side
  • Start rolling away from you, tightly, tucking the sides as need be
  • Don’t get discouraged; it takes a couple rolls until perfection
  1. Make an egg wash by mixing the egg with 1 tablespoon of water.
  2. Using a pastry brush lightly brush the tops of the chicken rolls. Bake for 10 minutes.
  3. Flip the rolls over and brush the other side with remaining egg wash.
  4. Bake for another 10 minutes or until golden brown. Serve with you favorite dipping sauce.






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