Description
Crispy homemade chicken spring rolls offer a delightful Asian-inspired appetizer packed with fresh vegetables and tender chicken. Served with a zesty dipping sauce, you can savor these golden rolls as a perfect starter or light meal.
Ingredients
Scale
Protein:
- 8 ounces (226 grams) cooked chicken breast, shredded
Vegetables:
- 2 ounces (57 grams) white cabbage, shredded
- 2 ounces (57 grams) carrot, shredded
- 1 tablespoon (15 milliliters) red onion, minced
Seasonings and Oils:
- 1 tablespoon (15 milliliters) extra virgin olive oil
- 1 teaspoon (5 milliliters) soy sauce
- Kosher salt to taste
- Black pepper to taste
Assembly Ingredients:
- 15 egg roll wrappers
- Oil for frying
Serving Sauce:
- Sriracha sauce
- Sweet and sour sauce
Instructions
- Sauté aromatic vegetables in a skillet over medium heat for 3 minutes until softened, creating a flavorful base for the filling.
- Incorporate ground chicken and season with soy sauce, stirring until thoroughly cooked and blended with vegetables.
- Allow filling mixture to cool completely, ensuring it won’t tear delicate wrapper during assembly.
- Position wrapper diagonally and place filling near bottom corner, creating a compact foundation.
- Fold bottom corner tightly over filling, then fold side edges inward to create neat, sealed edges.
- Roll wrapper upward smoothly, pressing edges to seal and prevent filling from escaping during cooking.
- Heat vegetable oil in a deep skillet to 350°F, maintaining consistent temperature for even frying.
- Carefully slide spring rolls into hot oil, cooking in small batches to prevent overcrowding.
- Fry each roll for approximately 2-3 minutes, rotating to achieve uniform golden-brown crispiness.
- Remove rolls using slotted spoon and drain on absorbent paper towels to remove excess oil.
- Serve immediately while crisp and hot, accompanied by preferred dipping sauce like Sriracha or sweet chili sauce.
Notes
- Customize the filling by swapping chicken with tofu, shrimp, or ground pork for different protein options.
- Prevent spring roll wrappers from drying out by covering unused ones with a damp kitchen towel during preparation.
- Achieve crispier rolls by ensuring the filling is completely cooled before wrapping to avoid soggy texture.
- Store unused spring rolls in the freezer for up to one month by placing parchment paper between layers to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg