Description
These Chicken Spring Rolls are a delightful appetizer or snack featuring a flavorful filling of shredded chicken, crunchy vegetables, and aromatic seasonings, all wrapped up in a crispy shell. Perfect for any Asian-inspired meal or gathering.
Ingredients
Scale
Filling:
- 1 cup cooked chicken breast, shredded
- 1 cup shredded cabbage
- 1 medium carrot, julienned
- ½ red bell pepper, thinly sliced
- 2 green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Additional:
- 12 spring roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Instructions
- Filling Preparation: In a large bowl, combine chicken, cabbage, carrot, bell pepper, green onions, cilantro, soy sauce, and sesame oil. Mix well.
- Rolling: Place one spring roll wrapper on a clean surface with a corner facing you. Add about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- Frying: Heat oil in a skillet to 350°F (175°C). Fry the spring rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels and serve hot with dipping sauce.
Notes
- For a healthier option, bake the spring rolls at 400°F (200°C) for 20 minutes until crispy.
- Rice paper wrappers can be used for fresh, non-fried spring rolls.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying (or Baking)
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 spring roll
- Calories: 110
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
