Spring Rolls

Instructions

Cut the chickens into large chunks and place in a food processor fitted with a blade. Add the eggs and pulse until the chicken is finely ground, about 5 pulses.
In a large bowl, combine the rest of the ingredients except spring roll wrappers. Add the chicken/egg mixture and stir until well combined.
Working with one wrapper at a time, place 3 tablespoons of filling diagonally across the center of the wrapper. Wet your finger and moisten one corner and both sides opposite the filling. Fold in the two corners at the ends of the filling, then fold the wrapper over the filling and roll tightly. Add more water along the edges if needed for a snug seal. Repeat with all wrappers. Watch the video to see my technique for wrapping these spring rolls up!
Keep a damp towel over the rolled spring rolls so they don't dry out while you work.
Line a sheet pan with paper towels. Preheat oven to 250°F
You will use the lined sheet pan to drain the spring rolls when they are finished frying.
Heat 2 quarts of oil in a saucepan until 350°F. Carefully place three or four spring rolls into the oil and fry for 3-4 minutes on each side until golden brown. Remove from the oil and drain on paper towel lined sheet pan.
Keep the sheet pan with the fried spring rolls in the preheated oven while you finish frying all of them. This will ensure they stay hot and crisp until you are ready to serve them!
Serve with Thai chili dipping sauce. Yum!