These Healthified Crispy Spring Rolls are a fresh, flavorful twist on classic spring rolls, with a savory chicken-mushroom filling wrapped in cabbage and pan-fried to golden perfection.
SERVING SIZE: 6 spring rolls
THE RECIPE:
Note: Overnight Prep Work
Freeze an entire head of cabbage for at least 6 hours, then let it thaw completely (placing it in a strainer or colander helps as the excess water drains out). Once thawed, the leaves will separate easily and become much softer, more pliable, and flexible—similar to spring roll wrappers. Just be sure to pat each leaf dry before adding your filling so they roll up neatly.
Heat a large skillet over medium heat. Add the ground chicken and cook until browned, breaking it up with a spoon as it cooks.
Add the diced mushrooms and onions, then reduce heat slightly. Sauté for 2–3 minutes, until softened and aromatic.
Stir in the minced garlic and teriyaki sauce. Cook for 1 more minute.
Add the chopped cilantro, stir to combine, and cook for another minute. Transfer the mixture to a bowl and let it cool slightly.
Carefully peel whole leaves from the cabbage head. Pat each leaf dry to remove excess moisture.
Place a spoonful of the chicken mixture onto each cabbage leaf. Roll tightly to form spring rolls, tucking in the sides as you go.
In the same skillet, heat 2 tablespoons of olive oil over medium-high heat. You’ll want a bit more oil than usual to get a nice crisp on the rolls.
Place the rolls seam side down and cook for 1–2 minutes per side, until golden and crispy all around.
Plate and garnish with extra chopped cilantro and sesame seeds. Serve warm with teriyaki sauce to dip (Trader Joe’s Soyaki is my favorite!).
Healthified Crispy Spring Rolls
Ingredients
- 1 head of cabbage frozen overnight and thawed for easier peeling
- 1 lb ground chicken
- 1/2 cup diced onions
- 1/2 cup diced mushrooms
- 2 garlic cloves minced
- 1/4 cup teriyaki sauce
- handful of cilantro chopped
Instructions
- Freeze an entire head of cabbage for at least 6 hours, then let it thaw completely (placing it in a strainer or colander helps as the excess water drains out). Once thawed, the leaves will separate easily and become much softer, more pliable, and flexible—similar to spring roll wrappers. Just be sure to pat each leaf dry before adding your filling so they roll up neatly.
- Heat a large skillet over medium heat. Add the ground chicken and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced mushrooms and onions, then reduce heat slightly. Sauté for 2–3 minutes, until softened and aromatic.
- Stir in the minced garlic and teriyaki sauce. Cook for 1 more minute.
- Add the chopped cilantro, stir to combine, and cook for another minute. Transfer the mixture to a bowl and let it cool slightly.
- Carefully peel whole leaves from the cabbage head. Pat each leaf dry to remove excess moisture.
- Place a spoonful of the chicken mixture onto each cabbage leaf. Roll tightly to form spring rolls, tucking in the sides as you go.
- In the same skillet, heat 2 tablespoons of olive oil over medium-high heat. (You’ll want a bit more oil than usual to get a nice crisp on the rolls.)
- Place the rolls seam side down and cook for 1–2 minutes per side, until golden and crispy all around.
- Plate and garnish with extra chopped cilantro and sesame seeds. Serve warm.
Video
