Chicken Spring Rolls
Delicious and versatile Chicken Spring Rolls, packed with shredded chicken, vibrant veggies, and crispy wrappers, perfect for any occasion.
Ingredients
Filling
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (carrots, bell peppers, cabbage) Chopped into small pieces
- 2 tablespoons soy sauce Can substitute with coconut aminos for soy-free option
- 1 teaspoon sesame oil
Spring Roll Assembly
- 1 package spring roll wrappers
- 1 large egg, beaten For sealing the rolls
- to taste dipping sauce of choice Suggestions: sweet chili, soy sauce, peanut sauce
Instructions
Preparation
- Prepare all your ingredients. Shred the cooked chicken and chop your vegetables. Mix them in a bowl with soy sauce and sesame oil.
- Lay a spring roll wrapper flat on a clean surface, with the corner pointing towards you.
- Spoon about 2 tablespoons of the filling mixture onto the center of the wrapper.
- Fold the sides of the wrapper tightly over the filling.
- Starting from the bottom, roll the wrapper carefully to encase the filling.
- Seal the edge of the roll with the beaten egg.
- Repeat the process until all wrappers are filled.
Cooking
- Heat oil in a frying pan over medium heat.
- Fry a few spring rolls at a time until golden brown, about 3-4 minutes on each side.
- Drain on paper towels and serve hot with dipping sauce.
Notes
For a vegetarian version, substitute chicken with tofu and extra vegetables. For gluten-free, use rice paper wrappers.