Chicken Spring Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1 tablespoon minced red onion
02 -
1 teaspoon soy sauce
03 -
Kosher salt and pepper, adjust to taste
04 -
2 ounces shredded cabbage (white)
05 -
8 ounces shredded, cooked chicken breast
06 -
2 ounces shredded carrots
07 -
1 tablespoon olive oil (extra virgin)
→ Assembly
08 -
Cooking oil for frying
09 -
15 wrappers (egg roll style)
→ For Serving
10 -
Sweet and sour sauce or Sriracha
# Instructions:
01 -
In a skillet that's non-stick, warm up the olive oil on medium. Toss in the onion, carrot, and cabbage and cook everything for about 3 minutes until softened. Stir in the chicken and soy sauce, season it to your liking, and let it cool before using.
02 -
Spoon a tablespoon of the filling onto a wrapper. Fold up the bottom edge, tuck in the sides, then roll it up while keeping it snug but not too tight. Make sure to seal the edges well.
03 -
Pour about half an inch of oil into a pan and heat it to medium. Fry the rolls in batches, flipping after about a minute or so per side until they're golden and crisp.
04 -
Move the fried rolls onto a plate covered with paper towels to soak up extra oil.
05 -
Dish them up hot with your favorite dipping sauces like Sriracha or sweet and sour sauce.
# Notes:
01 -
Don't roll them too tight or the wrapper might crack.
02 -
These are best enjoyed fresh while they're still warm and crispy.
03 -
When frying, give each roll some room to avoid sticking.