Description
Crispy on the outside, juicy and flavorful on the inside, these Chicken Spring Rolls are perfect for any casual dinner party or weeknight meal.
Ingredients
- 1 cup cooked chicken breast, shredded
- 1 cup shredded cabbage
- 1 cup carrots, julienned or grated
- 1/2 cup bean sprouts
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- 12 rice paper wrappers
- Vegetable oil for frying
Instructions
- Combine shredded chicken, shredded cabbage, carrots, bean sprouts, and chopped green onions in a large bowl. Add soy sauce, sesame oil, grated ginger, and minced garlic; season with salt and pepper. Toss until evenly mixed.
- Prepare a shallow dish with warm water. Submerge one rice paper wrapper for 10–15 seconds until pliable, then lay it flat on a clean surface.
- Place about 2 tablespoons of filling in the center of the softened wrapper. Fold the two sides toward the center, then fold the bottom up and roll tightly to seal. Repeat with remaining wrappers and filling.
- Heat oil in a deep skillet to 350–375°F (175–190°C). Use enough oil to allow rolls to float and crisp evenly.
- Fry spring rolls in batches for 3–4 minutes, turning occasionally until evenly golden and crisp. Avoid overcrowding the pan.
- Transfer fried rolls to a paper towel-lined plate to drain excess oil. Serve warm with your choice of dipping sauce.
Notes
Serve with lime wedges and your favorite dipping sauce. For best texture, enjoy immediately after frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian