(makes about 12 rolls)
1 tbs minced garlic
2 tsp minced fresh ginger
1 tsp sesame oil
1 tbs olive oil, plus more for brushing on rolls
500g ground chicken
1 cup finely shredded green cabbage
2 scallions, finely chopped
1 cup sliced shitake mushrooms
2 tbs hoisin sauce
12 square spring roll wrappers
Sweet chili sauce, for serving
Preheat the oven to 200’C. Sauté the garlic and ginger in the sesame and olive oils in large sauté pan set over medium-low heat. Add the ground chicken to the pan, breaking it apart into small pieces, and sauté until fully cooked. Add the mushrooms to the pan and sauté just until wilted. Remove the pan from the heat and drain out any liquid. Stir in the green cabbage, scallions and hoisin sauce until thoroughly combined. Transfer the mixture to a large bowl and let it cool for 10 minutes.
Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the center of each of the spring roll wrappers. Roll the wrappers around the mixture, folding the edges inward. Before your final fold, dip your fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut. Arrange the spring rolls in a single layer on a greased baking sheet. Brush the tops of the rolls with olive oil then bake them for 10 to 12 minutes, rotating after 6 minutes, until they’re golden brown and crispy. Remove the spring rolls from the oven and serve them immediately with the sweet chili sauce.
The number one rule to successful spring rolls is to roll tightly! The less space you leave within the spring roll, the less chance of it falling apart while baking. The rolls can be prepared up to three hours in advance and stored in an air-tight container in the fridge. Remove them from the fridge and bake them when ready to serve.