Chicken Spring Rolls (Print Version)
# Ingredients:
→ Filling
01 -
Shredded chicken breast, 8 ounces, cooked
02 -
Olive oil, 1 tablespoon (extra virgin preferred)
03 -
Finely chopped red onion, about 1 tablespoon
04 -
Thinly sliced carrots, 2 ounces
05 -
Shredded white cabbage, 2 ounces
06 -
1 teaspoon of soy sauce
07 -
Salt (Kosher) and ground black pepper, as much as you like
→ Assembly
08 -
15 wrappers for egg rolls
09 -
Oil for frying
→ For Serving
10 -
Sweet and sour sauce or Sriracha (your choice)
# Instructions:
01 -
Get your skillet to medium heat and add oil. Toss in carrot, cabbage, and onion and let them cook till soft, about 3 minutes. Stir in the chicken plus soy sauce, adjust the seasoning how you want, then set aside to cool off.
02 -
Scoop 1 tablespoon of the filling onto a wrapper. Fold up the bottom edge first, then tuck the sides in, and roll until fully closed. Make sure the edges stick together tightly.
03 -
Pour oil into a skillet until it reaches about ½ an inch deep. Heat it to medium and fry the rolls in batches. Give each side about 1 minute or until they’re golden brown.
04 -
Let the rolls rest on a plate covered with paper towels to soak up any extra oil.
05 -
Dish up your rolls right away while they’re still crispy and warm. Pair them with your favorite dipping sauce like Sriracha or sweet and sour sauce.
# Notes:
01 -
Rolling them up too tightly can tear the wrapper.
02 -
Enjoying them while fresh and warm gives the best texture!
03 -
Give the rolls a little room when frying so they cook evenly.