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1 large whole chicken breast (1 lb.) skinned and boned (I use the boned fresh schnitzels prepared by the butchers at any large supermarket in Israel)
Cut the chicken into chunks about 1" square. In a small bowl combine the scallions, ginger root, sherry, soy sauce and sugar. Marinate the chicken pieces for about 30 minutes, stirring occasionally.
Place a piece of chicken and a scallion slice in the center of a square of the wrapper. Fold all 4 corners over the chicken, overlapping the corners to completely encase the chicken. Secure with a toothpick, which should go through all four corners, through the chicken and out the other side of the wrapper. Fry each package until the wrapper is golden brown (only a few minutes). Remove and drain.
I serve these on a platter and put a number of dipping sauces on the table - apricot duck sauce, hot mustard sauce, sweet and hot chili sauce, or any others that you like. All these are passed around, usually with lots of friendly chatter. This adds a "communal" dimension to the meal, which seemed about right for Rosh Hashanah.
Posted by Scott Mann
Nutritional Info Per Serving: N/A
3 scallions (white part only) cut into 1/4" rounds
2 1/8"-thick slices ginger root
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon sugar
5 to 6 spring roll sheets each cut into 4 squares (in Israel I use the ready-made "cigar" wrappers found in the freezer case of the supermarket)
Toothpicks for wrapping
Oil for frying