Description
Crispy chicken spring rolls filled with fresh vegetables and tender chicken, perfect as an appetizer or snack.
Ingredients
Scale
- 200g chicken fillet, finely chopped
- 1 cup shredded cabbage
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 10 spring roll wrappers
- 1 tbsp cornstarch mixed with 2 tbsp water
- Oil for frying
Instructions
- Heat oil in a pan and sauté garlic and ginger until fragrant.
- Add chicken and cook until no longer pink.
- Stir in cabbage and carrot, cook for 2 minutes.
- Add soy sauce, mix well, then remove from heat and let cool.
- Place a spoonful of filling on a spring roll wrapper, fold sides, and roll tightly.
- Seal the edge with cornstarch paste.
- Heat oil in a deep pan and fry rolls until golden brown.
- Drain on paper towels and serve hot.
Notes
- Use fresh wrappers for best results.
- Do not overfill the rolls to prevent breaking.
- Serve with sweet chili sauce or soy dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg
Keywords: chicken spring rolls, crispy rolls, appetizer, Asian snack