Baked Chicken Green Curry Spring Rolls

Ingredients

• 1 lb Ground Chicken
• 2 tbsp Green Curry Paste
• 1 can Coconut Milk
• 1/2 cup Bamboo Shoots
• 1/2 cup Water Chestnuts
• 1/2 cup Carrot
• 16 each Spring Roll Wrappers
• 1 tbsp Vegetable Oil

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Heat the 1 tbsp of vegetable oil in a 10-inch skillet over medium heat. Add the 1 lb of ground chicken and cook, breaking it up with a spoon, until it is no longer pink and is fully browned, about 5-7 minutes.
3. 3Stir in the 2 tbsp of green curry paste and cook for 1 minute until fragrant.
4. 4Add the 1 can of coconut milk, 1/2 cup of bamboo shoots, 1/2 cup of water chestnuts, and 1/2 cup of carrot to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and let the mixture cool slightly for about 10 minutes.
5. 5Lay one of the 16 spring roll wrappers flat on a clean surface. Place about 1/4 cup of the chicken curry mixture near the bottom edge of the wrapper. Fold the bottom edge up over the filling, then fold in the left and right sides, and finally, roll the wrapper up tightly from the bottom to create a spring roll. Repeat with the remaining wrappers and filling.
6. 6Arrange the 16 spring rolls in a single layer on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the wrappers are golden brown and crispy.

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