A delightfully flavorful filling of ground chicken, veggies, and more is enveloped in a delicate wrapper and fried to crunchy in this crispy golden spring roll recipe.
Heat oil in a large skillet over medium heat. Add garlic and cook for 30 seconds, until fragrant, then add chicken and cook, breaking up with a meat chopper or wooden spoon, until browned.
Add in carrots, mushrooms and cabbage and continue cooking for 3-5 minutes, until vegetables start to soften. In a small bowl, whisk together oyster sauce, soy sauce, sugar and cornstarch. Add to the chicken mixture with green onions and stir well to coat. Continue cooking for about 1 minute, then remove from heat and let cool.
To assemble:
Heat 3-4 inches of oil in a large pot to 325 °F (163 °C)
In a small bowl, whisk together water and cornstarch (you’ll use this to seal the spring rolls).
Place a spring roll wrapper smooth side down with one corner pointed towards you. Place about 2 tablespoons of filling in the bottom center of the corner pointed towards you. Fold the corner over the filling, then roll about halfway towards the top. Fold the two sides over the filling. Brush cornstarch slurry on the top peak of the wrapper, then finish rolling all the way.
Repeat with remaining wrappers/filling.
Place about 4-5 spring rolls in the oil at a time, frying until deep golden brown (3-4 minutes). Remove from oil and place on paper towel to soak up remaining oil. Serve hot with sweet and sour sauce.