Directions

In large deep skillet, heat oil over medium-high heat. Cook chicken thighs until well browned on one side, about 5 minutes; turn over and add sausage to pan. Cook, stirring sausage occasionally, until chicken and sausage is browned all over. Remove to plate.

Reduce heat to medium; add garlic, tomato paste, chili powder, cumin, ginger, oregano, coriander, allspice, cinnamon and bay leaves to pan. Cook, stirring, until fragrant, about 30 seconds. Stir in broth and chipotle peppers, scraping up any brown bits. Return chicken and sausage to pan; cover and cook over medium-low heat until chicken is tender and shreds easily, about 20 minutes.

With slotted spoon, remove chicken and sausage to bowl; set aside broth. Shred chicken with 2 forks. Let cool. Using sieve, strain chicken mixture over skillet of broth, pressing down on solids, to extract as much as the juice as possible. Set broth aside in fridge until ready to use.

Lay 1 spring roll wrapper on work surface with one point facing toward you; place 2 tbsp sausage mixture on bottom third of wrapper. Fold bottom point of wrapper over filling. Fold in sides and roll up until 2-inch triangle of wrapper remains at top.

Lightly brush triangle with water and roll up to seal. Repeat with remaining filling and wrappers. Place on greased baking sheet. Spray liberally with cooking spray.

Bake in 425°F (220°C) oven, turning once, until crisp and golden, about 20 minutes.

Reheat reserved broth with vinegar until simmering. Pour into bowl. Stir in onions and cilantro. Serve with spring rolls.

Tip: Don’t have cooking spray on hand? Just brush unbaked spring rolls all over with a little vegetable oil.