Chicken Spring Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1 teaspoon soy sauce
02 -
1 tablespoon red onion, finely chopped
03 -
8 ounces chicken breast, cooked and pulled into pieces
04 -
Kosher salt and black pepper as needed
05 -
1 tablespoon olive oil (extra virgin)
06 -
2 ounces carrots, grated
07 -
2 ounces cabbage, shredded
→ Assembly
08 -
Oil for frying
09 -
15 wrappers for egg rolls
→ For Serving
10 -
Sweet and sour or Sriracha sauce
# Instructions:
01 -
In a skillet with some olive oil over medium, sauté onions, carrots, and cabbage for a few minutes until soft. Toss in the shredded chicken and soy sauce. Season with salt and pepper, then cool it down.
02 -
Spoon the filling onto a wrapper (about a tablespoon). Fold the bottom edge up, tuck in the sides, and roll everything up snugly. Make sure the ends are sealed tight.
03 -
Warm up a layer of oil (about half an inch) in a pan on medium heat. Fry the rolls a few at a time, flipping them so each side gets crispy and golden in about a minute.
04 -
Once fried, place the rolls on a plate lined with paper towels to soak up that extra oil.
05 -
Serve the rolls while warm with your choice of Sriracha or sweet and sour sauce for dipping.
# Notes:
01 -
Roll gently to avoid tearing the wrapper.
02 -
They’re best served hot while still crispy.
03 -
Don’t overcrowd the pan when frying.