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CountryCaptainSpringRolls

COUNTRY CAPTAIN SPRING ROLLS

Ingredients

  • 1½ lbs. Ground Chicken, preferably thighs
  • ½ c Carrots, grated
  • 3 T Cilantro, leaves only, chopped
  • 2 ea. Green Onions, chopped
  • 1 T Sesame Oil
  • 1 T Oyster Sauce
  • 2 tsp. Curry Powder
  • 1 tsp. Soy Sauce, plus extra for serving
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 1 ea. Egg
  • 1 package Lumpia or Egg Roll Wrappers
  • Oil, as needed
  • Sriracha Mayonnaise, your recipe
  • Soy Sauce, if desired

PREPARATION

Combine all ingredients except wrappers, oil and accompaniments. Place 2 to 4 tablespoons filling in each wrapper, depending on size, spreading evenly end to end. Brush the edges with a dab of water and roll, gently sealing with the water.

Fry at 350°F until golden brown and an internal temperature reads 160°F. Drain and serve with sauces.

Creative Culinary Director Robert Newton | Fleeting restaurant, Thompson Savannah Hotel, Savannah, Georgia

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