Spicy Spring Rolls

Wow! My whole family LOVES these healthy Baked Spicy Spring Rolls. The star ingredients are cabbage, carrots, lean chicken, garlic, and ginger. Since they are baked instead of fried they are not covered in oil. In fact, you only need to lightly spray them with cooking oil before baking them. The spice comes from the chili paste. This recipe is mildly spicy; however, you can increase the spice level by adding more chili paste.

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How to Make these Baked Spicy Spring Rolls Even Healthier (Optional)

If you want to make them even healthier, you can add a little shredded kale to your slaw before sauteing the slaw mixture in the skillet. You can also add a few extra carrots for an extra vegetable boost.

Serving Size: 12 Spring Rolls

Ingredients

1 pound ground chicken
4 cups pre-packaged southern slaw (14 oz)
1/2 teaspoon salt
1/4 cup avocado oil
1/2 teaspoon black pepper
1/2 teaspoon ginger (Make sure the fresh ginger is peeled and grated)
3 cloves garlic, minced
2 Tablespoon soy sauce, low sodium
1/2 teaspoon chili paste
12 spring roll wrappers
Non-stick cooking spray

Instructions

Preheat the oven to 425 degrees.
Cook the ground chicken, 1/4 teaspoon salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, and 1 clove of minced garlic in a medium skillet on medium-high heat for about 9 minutes or until the chicken is no longer pink. While the chicken is cooking, use a spatial to break up and stir the chicken into small bite-size pieces.

Remove chicken from heat and add 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste. Stir until the soy sauce and chili paste is well mixed into the chicken. You can add more chili paste to your chicken if you want your Sicy Spring Rolls to be extea spicy.

Set the chicken aside.
Heat avocado oil in a medium skillet on medium-high heat for about 1 minute.
Add the slaw, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, 2 cloves of minced garlic. Saute for about 4 minutes.

Reduce to low heat and stir in 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste. (Add more chili paste if you like your spicy spring rolls extra spicy).

Add the chicken into the slaw. Stir for about 2 minutes or until the chicken and slaw is evenly mixed and warm.

Place warm water in a large bowl. Then place one spring roll wrapper into the bowl. Move the wrapper around until the entire wrapper is slightly wet.

Gently place the damp wrapper on parchement paper or a non-stick cutting board.
Place about 1/3 cup of the chicken-slaw mixture on top one end of the slightly damp spring roll.

Gently roll the spring roll and fold the ends down. Since the spring rolll is damp, the ends should stick to the spring roll. Repeat the last 3 steps for each individual spring roll.

Spray a baking dish with non-stick cooking spray.
Spray the top and bottom on each egg roll and place them in a single layer in a baking dish. Try not to let the spring rolls touch each other.
Bake uncovered for 25 minutes Flip the spring rolls halfway though.

Carefully remove spring rolls from the air fryer with tongs. The spring rolls will be hot.

These healthy baked spicy spring rolls are a hit with the whole family. Plus they are easy to make on busy nights.

Parchment Paper

1 pound ground chicken
14 oz. dry pre-packaged slaw
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ginger (peeled and grated)
3 cloves garlic (minced)
2 Tablespoons soy sauce (low sodium)
1/2 teaspoon chili paste (add more if you prefer extra spicy)
12 spring rolls
non-stick cooking spray

Preheat the oven to 425 degrees.
Cook the ground chicken, 1/4 teaspoon salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, and 1 clove of minced garlic in a medium skillet on medium-high heat for about 9 minutes or until the chicken is no longer pink. While the chicken is cooking, use a spatial to break up and stir the chicken into small bite-size pieces.
Remove chicken from heat and add 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste. Stir until the soy sauce and chili paste is well mixed into the chicken. You can add more chili paste to your chicken if you want your Spicy Spring Rolls to be extra spicy.
Set the chicken aside.
Heat avocado oil in a medium skillet on medium-high heat for about 1 minute. Add the slaw, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, 2 cloves of minced garlic. Saute for about 4 minutes.
Reduce to low heat and stir in 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste. (Add more chili paste if you like your spicy spring rolls extra spicy).
Add the chicken into the slaw. Stir for about 2 minutes or until the chicken and slaw are evenly mixed and warm.
Place warm water in a large bowl. Then place one spring roll wrapper into the bowl. Move the wrapper around until the entire wrapper is slightly wet.
Gently place the damp wrapper on parchment paper or a non-stick cutting board. Place about 1/3 cup of the chicken-slaw mixture on top of one end of the slightly damp spring roll.
Gently roll the spring roll and fold the ends down. Since the spring roll is damp, the ends should stick to the spring roll. Repeat the last 3 steps for each individual spring roll.
Spray a baking dish with non-stick cooking spray. Spray the top and bottom on each egg roll and place them in a single layer in a baking dish. Try not to let the spring rolls touch each other. Bake uncovered for 25 minutes Flip the spring rolls halfway through.