Ultimate Spinach Spring Rolls

These Ultimate Spinach Spring Rolls may be small but they are stuffed with big flavorful Mediterranean ingredients your family and guests can’t help but gobble up.

INGREDIENTS

1 pound skinless, boneless chicken breast, chopped
• 2 cloves garlic, minced
• salt
• black pepper
• olive oil
• 1 tablespoon chopped, flat-leaf parsley
• 1 tablespoon chopped cilantro
• 1 pinch red pepper flakes
• 1 tablespoon cornstarch
• 3 tablespoons water
• 10 egg roll (or spring roll) skins, cut in half on the bias to create 20 triangles
• 1¼ cup grated gouda cheese
• 1 12-oz Cedar’s Mild Salsa
• 1 12-oz Cedar’s Spinach Dip
Serves 2-3 Total 30-60 Minutes

DIRECTIONS

  1. Add your chopped chicken to a medium-size bowl, and to it add the 2 garlic cloves and a couple of good pinches of salt and black pepper; toss to coat.
  2. Place a large nonstick skillet over medium-high heat, and drizzle in a little of the oil. (added step below)
  3. Once the pan is hot, add in the chicken and sauté until cooked through, about 2-3 minutes; using a slotted spoon, scoop the chicken out of the pan, leaving the juices in the pan, and spoon into a paper towel-lined plate or bowl to cool completely.
  4. Once the minced chicken has completely cooled, add it to a large bowl; then add in Cedar’s Spinach Dip, the chopped parsley, cilantro, and the pinch of red pepper flakes, plus a tiny drizzle of oil, and mix to combine well.
  5. Line a large baking sheet with parchment paper, and set it nearby.
  6. Whisk together the cornstarch and the water seal your egg rolls closed; set aside.
  7. To roll your egg rolls, take a triangle (half of an egg roll skin) and place it in front of you with the point facing upward.
  8. Place 2 tablespoons of your chicken filling in the center along the bottom part of your triangle, and shape it into a log shape; sprinkle about a teaspoon or so of the cheese over that.
  9. Next, fold the bottom left corner toward the center, then the right corner, making what looks like a little envelope; then, roll upwards as tightly as you can, and tuck as you go (try not to leave any air gaps or bubbles,); then dab the top corner with a little cornstarch slurry and seal.
  10. Place the egg rolls on the parchment-lined baking sheet, keeping them covered with a piece of plastic wrap so they don’t dry out, and repeat until all are rolled.
  11. Heat about 3 cups of the oil in a small pot or sauce pan, and bring up to 350 degrees F; then, carefully add about 3 egg rolls at a time to the hot oil, and fry for about 4 minutes; drain on a wire rack to maintain crispness.
  12. Serve while hot with chilled Cedar’s Mild Salsa.