Chicken Harumaki Spring Rolls

Directions

1. In a large frying pan, heat the oil over medium high heat. Add the ginger and cook, stirring, until soft, about 1-2 minutes.

2. Add the chicken, breaking up into pieces, and cook until browned and cooked through, about 5-7 minutes.

3. Stir in the carrots, cabbage, and mushrooms. Cook until soft and tender, about 3-5 minutes.

4. Whisk the chicken stock, cornstarch, and Bachan’s Japanese Barbecue Sauce together, then slowly pour into the pan. Cook, stirring and bringing to a simmer, until the sauce thickens and coats the filling. Remove from the heat and spread the filling out onto a plate to cool throughly to room temp.

5. When the filling is cool, take a spring roll wrapper, lay it out like a diamond, and add 1-2 tbsp filling to the centre of the wrapper. Fold the corner closest to you up and over the filling and tuck it underneath. Fold the sides towards the middle, over the filling, then roll up, using a dab of water on the top corner to seal the spring roll. Cover the roll loosely with plastic wrap to avoid drying the wrappers. Repeat until all the filling is used.

6. Heat up 2 inches of oil in a deep, heavy bottomed pot over medium heat until it reaches 360ºF. Fry the spring rolls in batches, flipping as needed, until golden and crispy, 2-3 minutes. When golden, remove from the oil and drain on a wire rack. Repeat until all the spring rolls are fried. Enjoy hot with Bachan’s Japanese Barbecue Sauce for dipping!