Name: Chicken And Vegetable Spring Rolls Recipe
Total time: 60 min
Yield: 4
Cuisine: Asian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

These super-easy spring rolls are the perfect way to start your asian inspired feast. 

How to make Chicken And Vegetable Spring Rolls Recipe

Tracy Rutherford

Crawler

Asian

<p>These super-easy spring rolls are the perfect way to start your asian inspired feast. </p>

Non Vegetarian

Vegetable oil,  for cooking

Chicken thigh fillets,  trimmed,  finely chopped

Green onions,  finely sliced

Carrots,  peeled,  grated

Cabbage,  Finely Shredded

Hoisin Sauce

Heat 2 teaspoons of oil in a wok over medium-high heat. Add half the chicken. Stir-fry for 3 minutes or until cooked through. Transfer to a bowl. Repeat with oil and remaining chicken.

step 1

Add onions, carrots and cabbage to wok. Stir-fry for 2 minutes or until soft. Add to chicken with 1/4 cup hoisin sauce. Stir until well combined. Allow to cool completely.

step 2

Lay 1 spring roll wrapper on a flat surface. Place 1/3 cup of chicken mixture along 1 edge of wrapper. Fold in sides, then roll up tightly to enclose filling. Brush edges with a little water. Press to seal. Repeat with remaining wrappers and chicken mixture.

step 3

Preheat oven to 160c. Clean wok. Pour enough oil into wok to half-fill it. Heat over medium heat until hot. Cook spring rolls, 3 at a time, for 3 to 4 minutes or until light golden. Remove with a slotted spoon to a wire rack. Keep warm in oven while cooking remaining spring rolls. Serve with remaining hoisin for dipping.

step 4

Taste