Note:This recipe, created by Vijay Dey of North Carolina, won a national contest and was served at a White House lunch for kids. His spring rolls pack a lot of veggies into just one dish! (If you try this recipe, get a grownup's help because it requires using a knife and the stove.)
Prep time: 45 minutes
What you need:
1 pound boneless, skinless chicken breasts, cut into thin strips
1 tablespoon plus 1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon reduced-sodium soy sauce
1 teaspoon cornstarch
2 tablespoons vegetable oil
2 teaspoons sesame oil
5 cups mung bean sprouts
2 cups chopped napa cabbage
1 cup grated carrots
5 fresh shiitake mushrooms, sliced
2 scallions, sliced
3 teaspoons minced fresh ginger
24 spring roll wrappers
Equipment and supplies:
Damp paper towel
What to do:
In a medium bowl, marinate the chicken with 1 teaspoon salt, pepper, soy sauce, and cornstarch.
In a wok or sauté pan, warm the vegetable and sesame oils over medium heat.
Add the bean sprouts, cabbage, carrots, mushrooms, scallions, and ginger and sauté, stirring occasionally, for 5 minutes.
Add the marinated chicken and sauté, stirring occasionally, until cooked through, about 8 minutes.
Fill a pie plate with warm water.
Immerse 1 spring roll wrapper in the water until pliable, about 15 seconds, then transfer to a cutting board.
Place a heaping tablespoon of filling down the center of the wrapper.
Fold the bottom of the wrapper over the filling, then fold both sides into the center, and roll the wrapper up tightly to form a spring roll.
Transfer the spring roll to a plate and keep covered with a damp paper towel.
Repeat with the remaining spring roll wrappers and filling.