Description
Deliciously crispy chicken spring rolls packed with tender chicken, fresh vegetables, and a flavorful seasoning blend.
Ingredients
- 1 cup cooked chicken breast, shredded
- 1 cup shredded cabbage
- 1 cup carrots, julienned
- 0.5 cup bean sprouts
- 2 pieces green onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 12 pieces rice paper wrappers
- Vegetable oil for frying
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the shredded chicken, shredded cabbage, julienned carrots, bean sprouts, and chopped green onions.
- Add the soy sauce, sesame oil, grated ginger, and minced garlic. Season with salt and pepper. Mix well until all ingredients are evenly combined.
- Prepare a clean workspace and fill a shallow dish with warm water.
- Submerge one rice paper wrapper in the warm water for about 10–15 seconds until it softens. Remove it and lay it flat on a clean surface.
- Place about 2 tablespoons of the chicken mixture in the center of the wrapper.
- Fold the sides over the filling and roll tightly from the bottom up, encasing the filling completely.
- Repeat this process with the remaining wrappers and filling.
- Heat vegetable oil in a deep skillet or fryer over medium-high heat.
- Fry the rolls in batches for about 3–4 minutes or until they turn golden brown and crispy.
- Remove and drain on paper towels to absorb excess oil.
Notes
Serve with sweet chili sauce or soy sauce for dipping. Store leftover spring rolls in an airtight container in the refrigerator for up to three days.
