Description
These Crunchy Chicken Spring Rolls with Blood Orange Dipping Sauce combine crispy baked chicken tenders coated in a flavorful breadcrumb mixture with fresh, vibrant vegetables wrapped in delicate rice paper. Paired with a tangy and sweet blood orange dipping sauce, this recipe is a delightful appetizer or light meal perfect for impressing guests or enjoying a refreshing treat.
Ingredients
Chicken and Coating
- 8 boneless, skinless chicken tenders
- 2 eggs, lightly beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup fine breadcrumbs
- 2 tablespoons flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Spring Roll Fillings
- 1 head of green leaf lettuce (8 leaves torn, washed and dried)
- 1 mango, peeled and cut into matchsticks
- 1/2 cucumber, cut into matchsticks
- 3 tablespoons chopped fresh cilantro
- 8 rice paper wrappers
Blood Orange Dipping Sauce
- 3/4 cup blood orange juice
- 1/2 cup sweet chili sauce
- 1 tablespoon honey
- 1/2 tablespoon low-sodium soy sauce
- 1/2 lime, juiced
Instructions
- Preheat and Prepare Baking Setup: Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray to prevent sticking.
- Coat the Chicken: In a bowl, lightly beat the eggs. In another bowl, mix panko breadcrumbs, fine breadcrumbs, flour, garlic powder, salt, and pepper. Dip each chicken tender into the egg, then coat with the breadcrumb mixture, pressing gently so the coating adheres well. Place coated chicken pieces on the prepared wire rack. Spritz lightly with canola oil spray to help crisp the coating during baking.
- Bake the Chicken: Bake the chicken in the preheated oven for 15 minutes. Carefully flip each piece and bake for an additional 15 minutes until golden brown and cooked through.
- Prepare Roll Ingredients: While the chicken bakes, prepare the spring roll fillings by tearing and washing the lettuce leaves, peeling and cutting the mango into matchsticks, slicing the cucumber into matchsticks, and chopping the fresh cilantro.
- Soften Rice Paper Wrappers: Fill a round cake pan or skillet with warm water. Dip one rice paper wrapper into the water, coating it completely, then remove immediately without letting it sit too long, to avoid sogginess. Place the softened wrapper onto a cutting board.
- Assemble the Spring Rolls: On each rice paper wrapper, lay a leaf of green leaf lettuce. Add a baked chicken tender (whole or cut into pieces), mango sticks, cucumber sticks, and a sprinkle of cilantro. Begin rolling from one end, folding in the sides as you roll to secure the filling inside. The rice paper will stick to itself, sealing the roll.
- Prepare Blood Orange Dipping Sauce: In a saucepan over medium-low heat, whisk together blood orange juice, sweet chili sauce, honey, low-sodium soy sauce, and lime juice. Bring to a simmer and cook for 3 to 4 minutes until slightly thickened. Remove from heat and allow to cool to room temperature where it will thicken further.
- Serve: Serve the crispy chicken spring rolls immediately with the blood orange dipping sauce for a fresh and flavorful appetizer or light meal.
Notes
- For crispier chicken, ensure the wire rack is well sprayed with nonstick spray before baking.
- Do not let the rice paper wrappers soak too long in water, or they may become too soft and tear easily.
- The blood orange dipping sauce can be made ahead and refrigerated; bring to room temperature before serving.
- You can cut chicken tenders into smaller pieces for easier rolling, or leave whole for larger rolls.
- If blood orange juice is unavailable, substitute with fresh orange juice and add a splash of lemon or lime for acidity.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
