Fiery Chicken and Veggie Spring Rolls

  • 2 tsp. chili oil
  • 1-2 boneless, skinless chicken thighs
  • 1 T. butter
  • 1 T. hot sauce - choose your favorite variety
  • 1 c. chopped broccoli - steamed
  • 1/2 c. shredded carrots
  • 1/4 c. chopped onions (green onions would work well, too)
  • 1/4 c. toasted sesame seeds
  • Spring roll wrappers
In a small nonstick skillet, heat the chili oil over medium-high heat. Add the chicken and brown on both sides until a light brown crust forms. Add the butter and hot sauce, reduce the heat to low, and cook for an additional 4 minutes or until the chicken is fully cooked. Slice the chicken into small pieces and return to the pan and coat evenly with the sauce. To assemble the spring rolls, place a shallow pan of hot water on an even surface. Carefully float a single spring roll wrapper in the water, making sure it is fully submerged. Once the wrapper has softened, remove it to a clean plate and place one tablespoon of the chicken filling in the center, add enough veggies and sesame seeds (you can also use a little sticky rice, if desired) to make about 3 tablespoons of filling for each roll, and carefully tuck both ends in and roll it into a tube. Repeat this process until the filling has been entirely used. Serve the spring rolls with a dipping sauce of your choice. To make things a bit less messy, I will spoon about 1 teaspoon of the sauce into the spring roll and serve it as such.
  • Yields: 2 servings
  • Preparation Time: 20 minutes
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