Description
Delicious crispy Chicken Spring Rolls filled with shredded chicken and fresh vegetables, perfect for sharing.
Ingredients
Scale
- 8 spring roll wrappers
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (carrots, bell peppers, cabbage)
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Oil for frying
- Dipping sauce of choice (e.g., sweet chili sauce)
Instructions
- In a bowl, mix together the cooked chicken, mixed vegetables, green onions, soy sauce, garlic, and ginger until everything is well combined.
- Lay a spring roll wrapper flat on a clean surface. Place a few tablespoons of the chicken mixture onto the center of the wrapper.
- Roll the wrapper tightly from the bottom, folding in the sides to secure the filling as you go. Use a bit of water along the edges to help seal the wrapper if needed.
- Repeat the rolling process with the remaining wrappers and filling.
- Heat oil in a frying pan over medium heat.
- Fry the spring rolls in batches until they turn golden brown and crispy, usually about 3-4 minutes per side.
- Drain the cooked spring rolls on paper towels and serve hot with your choice of dipping sauce.
Notes
Serve with sweet chili sauce or peanut sauce for dipping. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: spring rolls, chicken spring rolls, appetizer, Asian cuisine, quick recipes