Homemade Chicken Spring Rolls (30 Minute Recipe)
Ingredients
- 8 ounces cooked chicken chicken breast, shredded
- 1 tablespoon olive oil, extra virgin
- 1 tablespoon red onion, minced
- 2 ounces white cabbage, shredded
- 2 ounces carrot, shredded
- 1 teaspoon soy sauce
- Kosher salt and black pepper
- 15 egg roll wrappers wrappers
- oil for frying
Instructions
- Filling. In a non-stick skillet, heat oil on medium heat. Cook onion, cabbage and carrot until tender, it will take about 3 minutes. Add chicken, soy sauce, mix and season to taste. Remove and set aside to cool down.
- Spring rolls. Place one wrapper on a cutting board, place 1 tablespoon of chicken filling on the sheet. Fold the bottom part then left and right side. Roll to form spring rolls but not too tight so as not to break the paper. Seal well. Repeat until no wrapper and fillings are left.
- Pour about 1/2” of oil in a pan and heat on medium heat until hot. Carefully lay spring rolls in the oil by keeping a bit space between them. Don’t overload the pan. Turn occasionally and cook until nicely golden brown, about 1 minute per side.
- Prepare a plate with paper towels. Transfer rolls on the paper to absorb excess of oil. Repeat step 4 until no more spring rolls are left.
- Serve immediately, hot with Sriracha Sauce or sweet sour sauce.
- Enjoy!
Nutrition
Serving: 1 | Calories: 74cal | Carbohydrates: 8g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 111mg | Sugar: 1g | Fiber: 1g | Calcium: 11mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe's nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.