Chicken Spring Rolls
Golden, crispy chicken spring rolls packed with savory chicken, crunchy veggies, and wrapped in delicate wrappers, perfect for dipping and sharing.
Ingredients
Scale
- 1 pound ground chicken
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1/2 cup finely chopped green onions
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 20 spring roll wrappers
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Vegetable oil for frying
Instructions
- Heat 1 tablespoon of oil in a skillet over medium-high heat.
- Sauté garlic and ginger for 30 seconds until fragrant. Add ground chicken and cook until no longer pink.
- Add cabbage, carrots, green onions, soy sauce, and sesame oil. Stir well and cook until veggies are tender. Let the filling cool completely.
- Heat vegetable oil in a deep pan or fryer to 350°F.
- Place a wrapper in a diamond shape. Add 2 tablespoons of filling near the bottom, fold the bottom over the filling, then fold in the sides and roll tightly. Seal the edge with cornstarch slurry.
- Fry 3–4 rolls at a time for 3–5 minutes or until golden brown. Turn for even browning.
- Remove and drain on a wire rack or paper towels. Serve hot with dipping sauce.
Notes
- Cool the filling before wrapping to avoid soggy wrappers.
- Use a damp towel over wrappers to keep them pliable.
- Don’t overcrowd the pan when frying.
- Can be frozen before frying for later use.
Find it online: https://tastyze.com/chicken-spring-rolls/