Chicken Spring Rolls
Chicken spring rolls are crispy and flavorful, perfect as an appetizer, snack, or light meal. These golden-brown delights are filled with seasoned chicken and vegetables, making them a favorite in many cuisines.
Equipment
- Pan
- Deep Fryer
Ingredients
Filling
- 2 cups cooked and shredded chicken
- 1 cup cabbage finely shredded
- 1/2 cup carrots julienned
- 1/2 cup bell peppers thinly sliced
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tbsp cornstarch to bind the filling
Wrapping
- 10-12 spring roll wrappers
- 1 beaten egg for sealing
Frying
- vegetable oil for deep frying
Instructions
- Heat a pan over medium heat and add a little oil.
- Sauté garlic until fragrant, then add shredded chicken.
- Add cabbage, carrots, and bell peppers. Stir-fry for 3-4 minutes.
- Pour in soy sauce, oyster sauce, sesame oil, salt, and pepper.
- Sprinkle cornstarch to help the mixture bind. Let the filling cool before wrapping.
- Lay a spring roll wrapper flat on a clean surface.
- Place 1-2 tablespoons of filling near one corner.
- Fold the bottom corner over the filling, then fold in the sides.
- Roll tightly and seal the edge with the beaten egg.
- Heat oil in a deep pan to 350°F (175°C).
- Fry spring rolls in batches, turning occasionally, until golden brown.
- Remove and drain on paper towels.
- Serve hot with sweet chili sauce, soy sauce, or your favorite dip.
Notes
For extra flavor, marinate the chicken before cooking with soy sauce, garlic, and ginger. You can also bake or air-fry for a healthier alternative.