Chicken and Kumquat Spring Rolls with Hoisin-Chili

Name: Chicken and Kumquat Spring Rolls with Hoisin-Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oriental sesame oil; 8 ounces chicken thigh meat, cut into 1x1/4-inch strips; 1/2 red onion, chopped; 2 ounces kumquats in syrup* (about 4), drained, thinly sliced; 6 ounces mung bean sprouts; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh mint; 16 rice paper rounds** (about 1/2 package); 8 large whole iceberg lettuce leaves; 1 8-ounce bottle hoisin sauce*; 2 teaspoons chili-garlic paste*

Servings: persons

1 tablespoon oriental sesame oil
8 ounces chicken thigh meat, cut into 1x1/4-inch strips
1/2 red onion, chopped
2 ounces kumquats in syrup* (about 4), drained, thinly sliced
6 ounces mung bean sprouts
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
16 rice paper rounds** (about 1/2 package)
8 large whole iceberg lettuce leaves
1 8-ounce bottle hoisin sauce*
2 teaspoons chili-garlic paste*

1
Heat sesame oil in heavy large skillet over medium-high heat.
2
Sprinkle chicken with salt and pepper.
3
Add chicken and onion to skillet and saute 3 minutes.
4
Stir in kumquats.
5
Remove from heat.
6
Cool.
7
Stir in bean sprouts.
8
Toss basil and mint in small bowl to combine.
9
Dip 1 rice paper round into bowl of warm water until soft, about 10 seconds.
10
Place on clean, moist kitchen towel to drain 1 minute.
11
Repeat with another rice paper round.
12
Place second round atop first round for double thickness.
13
Top with a lettuce leaf, then place 1/8 of chicken-bean sprout mixture near lower edge of round.
14
Sprinkle with 1/8 of herb mixture.
15
Fold in sides of round, then roll up, starting near filling.
16
Repeat with remaining rounds, lettuce leaves, chicken-bean sprout mixture, and herb mixture.
17
(Can be made 3 hours ahead.
18
Wrap in plastic and refrigerate.)
19
Whisk hoisin sauce and chili-garlic paste in medium bowl to blend.
20
Slice each roll diagonally into 4 pieces, for a total of 32 pieces.
21
Pour sauce into individual shallow bowls and place in center of each of 8 plates; surround with spring rolls and serve.
22
*Available at Asian markets, specialty foods stores and some supermarkets.
23
**Thin Vietnamese or Thai wrappers made from rice flour and known as banh trang.
24
Available at Asian markets.

1616

kcal

Calories

Fat

324

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon oriental sesame oil, 8 ounces chicken thigh meat, cut into 1x1/4-inch strips, 1/2 red onion, chopped, 2 ounces kumquats in syrup* (about 4), drained, thinly sliced, and more.

Yes, Chicken and Kumquat Spring Rolls with Hoisin-Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Kumquat Spring Rolls with Hoisin-Chili Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions