Homemade Chicken Spring Rolls (Print Version)
# Ingredients:
→ Filling
01 -
8 ounces cooked chicken breast, shredded
02 -
1 tablespoon extra virgin olive oil
03 -
1 tablespoon red onion, minced
04 -
2 ounces white cabbage, shredded
05 -
2 ounces carrot, shredded
06 -
1 teaspoon soy sauce
07 -
Kosher salt and black pepper to taste
→ Assembly
08 -
15 egg roll wrappers
09 -
Oil for frying
→ For Serving
10 -
Sriracha sauce or sweet and sour sauce
# Instructions:
01 -
Heat oil in non-stick skillet over medium heat. Cook onion, cabbage and carrot until tender, about 3 minutes. Add chicken and soy sauce, season to taste. Set aside to cool.
02 -
Place 1 tablespoon filling on each wrapper. Fold bottom, then sides, and roll up (not too tightly). Seal edges well.
03 -
Heat ½ inch oil in pan over medium heat. Fry rolls in batches until golden brown, about 1 minute per side.
04 -
Transfer to paper towel-lined plate to absorb excess oil.
05 -
Serve immediately while hot with Sriracha or sweet and sour sauce.
# Notes:
01 -
Don't roll too tightly to prevent wrapper from breaking
02 -
Best served immediately while hot and crispy
03 -
Leave space between rolls when frying