Description
Delight in these crispy chicken spring rolls, filled with seasoned chicken and fresh vegetables, perfect for lunch, appetizers or snacks.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breast, finely shredded 🍗
- 1 cup shredded cabbage 🥬
- 1 cup julienned carrots 🥕
- 1 cup bean sprouts
- 2 cloves garlic, minced 🧄
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 12 spring roll wrappers
- Vegetable oil, for frying
Instructions
- Heat sesame oil in a skillet over medium heat. Add garlic and ginger; sauté until fragrant.
- Add shredded chicken to the skillet; cook until no longer pink. Stir in soy sauce and cook for 2 minutes.
- Mix in cabbage, carrots, and bean sprouts; cook for 3-4 minutes until slightly tender. Let cool.
- Place a spring roll wrapper on a clean surface. Spoon 2 tablespoons of filling onto the lower part of the wrapper.
- Fold the bottom corner over the filling, fold in the side corners, and roll tightly. Seal the edge with water. Repeat.
- Heat oil in a deep pan to 350°F (175°C). Fry spring rolls in batches for 3-4 minutes until golden. Drain on paper towels.
- Serve hot with your favorite dipping sauce.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: lunch
- Method: Frying
- Cuisine: Asian
Nutrition
- Calories: 150
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
Keywords: hicken spring rolls, crispy rolls, appetizer, easy recipe, Asian cuisine