Orange baked chicken tossed with shredded vegetables then wrapped and fried in a spring roll, makes for a different kind of comfort food. Paired with a sweet & sour fresh cranberry sauce, these spring rolls will leave you wanting more!
I admit these spring rolls are not quick, though they are surprisingly easy - after your first attempt.
It does not take long to get the hang of it, and wrapping them up is not as difficult as you may think. My only advice is to be careful when it comes to frying. That oil has to be hot. Otherwise, these rolls will fall apart the moment they hit the oil.
I served them with egg drop soup for New Year's Eve and had every intention of sharing them with you all...well, here we are three weeks later. It has been a busy month - a good way to kick off the New Year. I am so happy to finally be sharing these with you.
Enjoy!
Spring Rolls w/ Sweet & Sour Cranberries
- Total Time: 40 minutes
Ingredients
For Spring Rolls:
- 10 spring rolls wraps
- 2 tablespoons oil, plus oil for frying
- Juice of 1 orange, divided
- Salt & pepper for taste
- 2 chicken quarters
- 2 cups brown rice
- 1 cup scallions, chopped
- 2 cloves garlic, grated
- 1 teaspoon fresh ginger, grated
- 1 stalk celery, chopped
- 1 large carrot, grated
- 1 cup mushrooms, diced
- 1/4 head cabbage, shredded
- 1 cup bean sprouts
- 1/2 cup parsley, chopped
- 1 tablespoon soy sauce
- 1 tablespoons teriyaki sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh chili paste
For Sweet & Sour Cranberries:
- 2 strips orange rind
- 1 cup fresh cranberries
- 1/2 cup white sugar
- 1 cup water
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoons teriyaki sauce
- 1/4 teaspoon fresh chili paste
- 1/4 teaspoon sriracha sauce
- Salt & pepper to taste
Instructions
For the Spring Rolls:
- Preheat oven to 400 degrees F.
- In a medium cast iron skillet, place chicken quarters. Drizzle with juice of 1/2 an orange, 2 tablespoons canola oil and salt and pepper. Bake for about 20 minutes, until golden and the juices in the pan are sizzling. Remove and let cool slightly in the pan. Shred the meat from the bones and set aside.
- In a large skillet, cook scallions, garlic and ginger with a little oil. Add the celery, mushrooms, cabbage and bean sprouts. Leave over medium heat until the mushrooms and cabbage have cooked down.
- In a small bowl, whisk together soy, teriyaki, sesame oil, chili paste, and juice of remaining orange half.
- Add the parsley, shredded chicken and rice to the sauteed vegetables. Add the soy and orange mixture. Toss and set aside on low heat.
- In a small cast iron skillet, heat about 3/4 cup of cooking oil.
- Fill a pie plate with water and dip one spring roll into the plate for a few seconds until softened. Transfer to a damp kitchen cloth and place a little more than a tablespoon of filling an inch away from the bottom of the wrapper. Fold the bottom of the wrapper up and over the filling, towards the center. Fold the sides in and finish rolling.
- Make sure your oil is very hot, otherwise your spring rolls will stick to the pan and will fall apart. Leave the rolls to fry until the edges are golden and crispy, gently roll them over and cook the other side until golden as well. Transfer to a plate lined with paper towels to drain the excess oil.
For Sweet & Sour Cranberries:
- In a medium saucepan, cook down the cranberries with water and 1/2 cup white sugar.
- Once all the cranberries have popped open and the mixture is sticky and thick, remove from the heat. Transfer to a heatproof bowl. Mix in brown sugar, soy, teriyaki, chili paste, sriracha, salt and pepper. Serve with your spring rolls.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
Toodles,
Tammy<3
Linking up to these parties!
Comedy Plus says
These look and sound great Tammy. I want to come eat at your and your moms house. You all cook the most delicious things.
Have a fabulous day. ☺
Vicki Bensinger says
These certainly are packed with lots of yummy flavors and ingredients. I bet they're delicious. Thanks for sharing the recipe.
Louise says
I'm all thumbs when it comes to Spring Rolls Tammy. I'll just have to make it my business to ask your advice (or come to NY) when I'm ready to make them again. These look amazing and I love the notion of Sweet and Sour Cranberries to dunk them in. (I'm a dunker from way back when:)
Thank you so much for sharing, Tammy...Hi to Mom:)
Denise at BeBetsy says
Hello Tammy! What glorious spring rolls you have made..... Incredible. Giving this recipe to the hubby as he will like this and he will probably do the cooking too!
Best wishes and thanks for stopping by BeBetsy.
~ denise
Ann says
Oh that really looks so good. Yum!
Dottie Sauchelli Balin says
Dear Tammy,
Amazing how delicious these look. I tried to do this type of a recipe once years ago and I failed terribly. I guess I need practice. They look so beautiful like you bought them from a restaurant. Fabulous ingredients and love the idea of the Sweet and Sour Cranberries to go along with this dish. Great job, dear friend...and thank you for sharing them..Have a blessed Thursday!
Dottie 🙂
Angie@Angie's Recipes says
They look so crunchy and delicious!
Beauty Follower says
Mmm I bet that sauce would be so delicious!
http://beautyfollower.blogspot.gr
JessicaJ says
Yum! I love, love, LOVE spring rolls. I've never made them homemade, it might be time to try!
sandie says
Tammy is there anything you or your mom can't make - those look great.
Amy @ Ms. Toody Goo Shoes says
I saw the photo on Instagram this morning, and had to come check out the recipe. It's a little involved for me (I'm lazy!), but if you want to invite me over to have some, I'd be very happy! They look delish!
tanna says
Wow! These look like a powerhouse of flavor!! Yum!
Big Daddy Dave says
Tammy, These are some great sounding and looking spring rolls! We aren't adventurous enough to make these at home but I'd grab them up if I found them in a restaurant somewhere. The problem is that for some reason we have extremely limited Chinese restaurant options here in East Tennessee. Indian and Thai options are much more plentiful...and we haven't found great spring rolls anywhere... Take Care, Big Daddy Dave
Rose says
I love, love spring rolls but with my arthritis, too much work for me to do. When I was recently in Boston for the holidays, my kids took me to an Asian restaurant twice because I fell in love with the Spring Rolls.
Ginny Hartzler says
I can almost smell them now. Love the picture of the frying in oil!
Pam says
They look great, Tammy! I love them, but have never made them. This inspires me to give it a go!
Nee says
Hi Tammy , love spring rolls and yours looks deliciously good , I will muster up the courage to try these . Thanks for sharing and Catherine / Michael hello . Thanks for sharing . 🙂
Erin@WellPlated says
LOVE the sweet and sour cranberry addition. I'd want those on/with everything!
gloria says
Tammy I love spring rolls are delicious!
And these look crunchy and so good!
Hugs dear!!
Lindsay @ Lindsay Lately says
Love reading your blog! Glad I found it : )
Julia @ Swirls and Spice says
Spring rolls are such a treat! And I love that you chose cranberries for the sauce instead of scary red dye that so many restaurants use!
Miz Helen says
I love your Sweet and Sour Cranberries for your delicious Spring Rolls. Thanks so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen
Terry Duncan says
Yummy! These sound awesome.
Sarah R. says
WOW, these look fantastic!!! Will you come and make them for me? 😉 Thanks for linking up to Snickerdoodle Sunday- hope to see you again this Saturday at 5:00 ET with your latest makes!
Sarah (Sadie Seasongoods)
Kristen from The Road to Domestication says
That's a nice combination of flavors! Thanks for joining us at the #HomeMattersParty - we hope to see you again this Friday!
Diane | An Extraordinary Day says
Oh my goodness... these look and sound amazing!! I'd like to make them... but I confess to being afraid of hot oil and frying. How about I just come your way for a taste?!!
Thanks so much Tammy for sharing your spring rolls with us at Project Inspire{d}!
Ann says
This sounds so delicious! I love spring rolls with a sweet and sour sauce...usually it with plums. Love the idea of cranberries...sure to add a little tartness to the sweet!
Michelle says
There are just times when I crave making fiddly stuff in the kitchen. Usually rainy Saturdays or Sundays.
I love the cranberries as a twist on sweet and sour sauce. Brilliant!
swathi says
Very delicious, thanks for sharing with Hearth and soul blog hop. Pinning.
Laura@Baking in Pyjamas says
I love your holiday take on these spring rolls, they sound super yummy! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Abigail says
I often make spring rolls but have never tried a cranberry sauce with it! What a delicious idea and may have to try it next time! Pinned, too. 🙂
Mary @ StrawmarySmith says
Very true about the oil being hot! These look great! 🙂
Marye says
I love spring rolls and that sweet and sour cranberry sauce looks amazing!
Maria says
I love the creative cranberry dip!
Shashi @ RunninSrilankan says
Dear Catherine - these are such a wonderful appetizer! Those crunchy veggie-packed spring rolls with that sweet and sour cranberry compote of sorts is just the perfect pairing! I have a question - I'm a wuss when it comes to hot oil frying so you think these could be baked too?
cristina says
Catherine - love all the tasty ingredients in these spring rolls and the sweet-n-sour cranberries are downright marketable. Fantastic side and/or finger foods!
kellie @ The Suburban Soapbox says
Such a great idea, I love all the flavor packed into those crispy spring rolls!