Betsy’s No Garlic Baked Spring Rolls

By Betsy Vail 07/12/2015

Ingredients:

• ¼ c fish sauce
• ¼ c sherry
• 2 tsp corn starch
• ½ tsp salt
• 1 Tbs onion powder
• 4 tsp soy sauce
• ¼ tsp pepper
• ¼ c olive oil
• 4 tsp ginger, fresh grated
• 1 lb. ground chicken
• 2 small onions, grated
• 2 celery ribs, grated
• ¼ lb. shiitake mushrooms, washed, dried, and grated
• ½ small green cabbage, finely shredded
• 12 oz. butternut squash, spiralized or grated
• 2½ oz. Saifun bean threads (glass noodles), re-hydrated and chopped
• 2 packages egg roll wrappers
• water

Directions:

1. Combine the fish sauce, sherry, corn starch, onion powder, salt, soy sauce, and pepper in a bowl and set aside.
2. Brown the ground chicken in a large wok or skillet on medium heat with 2 Tbs olive oil and ginger. Be sure to break up all chunks of meat using a wooden spoon. 
3. Once the chicken is browned, add the sauce mixture from step 1, onion, celery, mushrooms, cabbage, and noodles. Stir-fry until the cabbage is wilted and cooked. Taste and adjust spices if desired. Allow the mixture to rest and cool before wrapping. 
4. Place about ⅓ c mixture onto the lower corner of the wrapper and fold tightly according to the wrapper package directions. Dampen the closing corner with water to seal it against the roll. 
5. Place the roll on a greased baking sheet. Repeat steps 4 and 5 as needed.
6. Brush the topside of all rolls with the remaining olive oil using a silicon brush.
7. Bake at 350 F for 15 minutes or until golden brown. 

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