Chicken Spring Rolls Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken with soy sauce, ginger, and garlic for 30 minutes.
• STEP 2.Heat oil in a pan and cook the marinated chicken until it is cooked through.
• STEP 3.Remove the chicken from the pan and shred it into small pieces.
• STEP 4.In a separate pan, stir-fry the shredded cabbage, carrots, and bean sprouts until they are slightly softened.
• STEP 5.Add the shredded chicken to the pan and mix well with the vegetables.
• STEP 6.Take a spring roll wrapper and place a spoonful of the chicken and vegetable mixture in the center.
• STEP 7.Fold the sides of the wrapper over the filling and roll it tightly.
• STEP 8.Seal the edges of the wrapper with a mixture of cornstarch and water.
• STEP 9.Repeat the process with the remaining wrappers and filling.
• STEP 10.Heat oil in a deep fryer or a pan and fry the spring rolls until they are golden brown and crispy.
• STEP 11.Remove the spring rolls from the oil and drain them on a paper towel.
• STEP 12.Serve the chicken spring rolls hot with a dipping sauce of your choice.

Cooking Tips

• Make sure to properly seal the edges of the spring roll wrappers to prevent them from opening during frying.
• You can add additional vegetables like mushrooms or bell peppers to the filling for extra flavor and texture.
• To make the spring rolls healthier, you can bake them in the oven instead of deep-frying.
• Serve the spring rolls immediately after frying to enjoy them at their crispy best.

Storage and Serving

• Chicken spring rolls are best served fresh and hot.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the spring rolls, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
• Serve the reheated spring rolls with a fresh dipping sauce.