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I made these spring rolls using ingredients I had on hand, and they were so quick and easy to pull together. All done within 30 minutes for a dish that went over well with the kids — that’s what I call a win! Yields about 16 rolls
3 tablespoons oil, plus more for frying
1 onion, sliced
1 (16-oz./450-g.) bag shredded cabbage or coleslaw mix
1 teaspoon salt
1 tablespoon barbecue sauce, such as Gefen
1 tablespoon sweet chili sauce
1 tablespoon soy sauce
2 tablespoons Gefen Honey
2 cups shredded cooked chicken (or meat)
1 (11-oz./312-g.) package Gefen Spring Roll Wrappers, defrosted
Heat three tablespoons oil in a large frying pan. Sauté onion until translucent. Add cabbage and sauté until it starts to shrink down and soften. Season with salt and add sauces and honey.
Add shredded chicken and simmer for 10 minutes. Allow to cool.
Working with one spring roll wrapper at a time, place on your work surface with one of the points facing you. Lay two tablespoons filling a third of the way up. Fold the bottom corner over the filling, fold in the two sides, and roll up tightly. Continue to fill all the wrappers.
Heat oil in a frying pan over medium-high heat and fry spring rolls on both sides until they’re a nice golden brown.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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they are so delicious!!
They are so delicious!!