Categories: Asian
Ingredients
- 6 egg roll wrappers
- 3 oz. baby spinach
- 1 garlic clove
- Slaw mix (1 cup shredded green cabbage, 1 cup shredded red cabbage)
- 1 tsp agave
- 2 tbsp sesame oil, divided
- 2 tbsp rice wine vinegar, divided
- 12 oz. ground chicken
- 1/4 tsp ground ginger
- 1/2 cup peas
- 3 packets soy sauce, divided
- 1 1/2 oz. apricot jam
- 1 tbsp canola oil
- 2 tbsp water + more for sealing egg rolls
- Kosher salt and pepper
Directions
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Remove egg roll wrappers from fridge and allow to come to room temp. Rinse spinach and roughly chop. Mince garlic. Place slaw mix in a large bowl and massage with your hands to soften, about 30 seconds. Add agave, 1 tbsp sesame oil, 1 1/2 tbsp rice wine vinegar, 1/4 tsp salt and pepper and toss to coat. Set aside.
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Pat chicken dry with paper towel. Heat remaining sesame oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken and ground ginger and cook, breaking up meat, until browned, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes more.
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Add peas, 2 packets soy sauce and spinach to pan with chicken, still over medium-high heat. Cook, stirring, until spinach is wilted, about 2 minutes more. Season with 1/4 tsp salt and pepper as desired, then remove pan from heat and set aside to cool slightly.
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Fill a small bowl with warm water. Place 1 egg roll wrapper on a clean, dry surface. Scoop a heaping 1/3 cup filling onto bottom half of wrapper, leaving a 1-inch border on left and right sides. Using your fingers, dab water along with wrapper’s borders. Fold in sides, then roll up tightly away from you to seal, finishing seam side down. Repeat with remaining wrappers, reserving any extra filling for serving on the side.
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Wipe pan from chicken clean and return to medium-high heat with 1 tbsp canola oil. When oil is shimmering, add egg rolls, seam-side down, in a single layer. Sear until golden on bottom, about 3 minutes. Flip, then carefully add 2 tbsp water around egg rolls in pan. Cover pan and continue cooking until egg rolls are cooked through and wrappers are translucent, 2 to 3 minutes more.
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While egg rolls cook, in a small bowl, whisk together apricot jam, remaining rice wine vinegar, and remaining soy sauce to make duck sauce. Divide crunchy slaw and egg rolls between plates and serve with duck sauce for dipping.