We ate these as a main dish with a large side salad, but they work just as well as an appetizer. Use the filling in lettuce wraps, spring roll wrappers, wonton cups, or rice paper wraps as pictured!
Ingredients
1 Tbsp vegetable oil
1 lb chicken breasts, chopped small
1 garlic clove, minced
1 slice fresh ginger, minced, or ¼ tsp ground ginger
2 green onions, thinly sliced
1 red pepper, seeded and diced
6 large mushrooms, finely chopped
1 stalk celery, halved lengthwise and finely chopped
Handful fresh bean sprouts
1 head iceberg lettuce, romaine, or endive OR 12 rice paper spring roll wrappers
Plum sauce (for dipping - optional)
SAUCE:
⅛ cup vegetable oil
⅛ soy sauce
1 Tbsp ketchup
½ Tbsp white vinegar
¼ tsp ground pepper
1 clove garlic, minced
Instructions
Whisk together all sauce ingredients in small measuring cup and set aside.
If sauce is too thin, combine 1 Tbsp cornstarch with 2 Tbsp cold water in a small bowl and stir into sauce in pan to make it thicken.
Serve the meat "taco style" wrapped in lettuce, or wrap in rice paper wrappers: soak one rice paper wrap at a time in a shallow pie plate filled with warm water just until pliable (about 10 seconds). Remove to dry surface and scoop 1-2 Tbsp of meat mixture into the low centre. Fold up bottom, fold in sides, then roll to enclose filling completely. Place on parchment paper-lined baking sheet. Repeat with remaining wraps and filling.
Bake at 400 degrees Fahrenheit for 20-25 minutes, turning rolls once with tongs halfway through cooking time. Serve with plum sauce for dipping.
Serves 6 as an appetizer, 2-3 as a main course.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/07/teriyaki-chicken-spring-rolls/