Chicken Spring Rolls
Crispy, golden, and bursting with flavor, these Chicken Spring Rolls are the ultimate appetizer or snack for any occasion! Packed with tender chicken strips marinated in soy sauce, sesame oil, garlic, and ginger, and paired with crunchy cabbage, carrots, and green onions, each bite is a harmonious blend of savory and fresh. Wrapped in delicate spring roll wrappers and fried to perfection, these rolls deliver an irresistible crunch. Perfect for dipping in sweet chili or soy sauce, they’re a crowd-pleasing favorite that’s easy to make at home. Ready in under an hour, this recipe is ideal for parties, game nights, or whenever you’re craving a homemade take on restaurant-style spring rolls.
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Ingredients
- 1 piece (boneless and skinless) Chicken breast
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves (minced) Garlic
- 1 teaspoon (minced) Ginger
- 1 cup (shredded) Cabbage
- 1 medium (julienned) Carrot
- 2 stalks (chopped) Green onions
- 12 pieces Spring roll wrappers
- 1 cup (for frying) Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 piece (beaten) Egg
Directions
Step 1
Begin by cutting the chicken breast into thin strips or bite-sized pieces.
Step 2
In a bowl, combine the chicken strips, soy sauce, sesame oil, minced garlic, and minced ginger. Mix well and let it marinate for at least 15 minutes.
Step 3
While the chicken is marinating, prepare the vegetables. Shred the cabbage, julienne the carrot, and chop the green onions.
Step 4
Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
Step 5
Add the shredded cabbage, julienned carrot, and chopped green onions to the skillet with the chicken. Stir-fry for an additional 3-4 minutes until the vegetables are slightly tender but still crisp.
Step 6
Season the chicken and vegetable mixture with salt and pepper. Stir well to combine. Remove from heat and let cool slightly.
Step 7
To assemble the spring rolls, place a spring roll wrapper on a clean surface in a diamond shape. Place 2-3 tablespoons of the chicken and vegetable filling in the lower third of the wrapper.
Step 8
Fold the bottom corner over the filling, then fold in the sides tightly. Roll upwards tightly until nearly encased. Brush the top corner with beaten egg, then finish rolling to seal.
Step 9
Repeat the process with the remaining wrappers and filling.
Step 10
Heat the remaining vegetable oil in a large pot or frying pan over medium-high heat. To test if the oil is ready for frying, drop a small piece of wrapper in the oil; if it sizzles, the oil is ready.
Step 11
Gently place the spring rolls in the hot oil, frying in batches if necessary, to avoid overcrowding the pan. Fry each roll for 3-5 minutes, turning occasionally, until they are golden brown and crispy.
Step 12
Remove the spring rolls using a slotted spoon and drain on a paper towel-lined plate.
Step 13
Serve the chicken spring rolls hot with your choice of dipping sauce, such as sweet chili or soy sauce.
Nutrition Facts
| Serving size | (1354.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4829.8 |
| Total Fat 442.7g | 0% |
| Saturated Fat 64.0g | 0% |
| Polyunsaturated Fat 275.9g | |
| Cholesterol 215mg | 0% |
| Sodium 3866.4mg | 0% |
| Total Carbohydrate 175.8g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 13.4g | |
| Protein 88.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 239.6mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 1705.1mg | 0% |
Source of Calories