Description
Delightful chicken spring rolls filled with fresh vegetables and savory chicken, perfect as appetizers or main dishes.
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, cabbage, carrots, bean sprouts, and green onions. Add soy sauce, sesame oil, ginger, garlic, and season with salt and pepper. Mix well.
- Prepare a clean workspace and fill a shallow dish with warm water.
- Submerge a rice paper wrapper in warm water for about 10–15 seconds until it softens. Remove and lay flat.
- 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.
- Repeat with the remaining wrappers and filling.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry the rolls in batches for 3–4 minutes until golden brown and crispy.
- Remove and drain on paper towels.
Notes
Serve with a dipping sauce like hoisin or homemade peanut sauce for enhanced flavor.