Chicken Spring Rolls
Crispy, golden, and utterly delicious, these Chicken Spring Rolls are the ultimate appetizer or snack to satisfy your cravings! Packed with tender marinated chicken, stir-fried cabbage, carrots, and green onions, they offer a perfect balance of savory and fresh flavors. These spring rolls are encased in delicate wrappers and fried to perfection, creating a satisfying crunch with every bite. The recipe is straightforward and beginner-friendly, featuring a quick marinade made with soy sauce, garlic, and ginger, adding a delightful depth of flavor. In just under an hour, you’ll have a batch of restaurant-quality spring rolls ready to serve for family gatherings, potlucks, or as a side with your favorite Asian-inspired meal. Pair with sweet chili or soy dipping sauce to elevate this crowd-pleaser even further! Keywords: chicken spring rolls, crispy appetizer, easy spring roll recipe, Asian-inspired snack, homemade spring rolls.
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Recipe Information
Ingredients
- 1 piece (boneless and skinless) Chicken breast
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves (minced) Garlic
- 1 teaspoon (minced) Ginger
- 1 cup (shredded) Cabbage
- 1 medium (julienned) Carrot
- 2 stalks (chopped) Green onions
- 12 pieces Spring roll wrappers
- 1 cup (for frying) Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 piece (beaten) Egg
Instructions
Begin by cutting the chicken breast into thin strips or bite-sized pieces.
In a bowl, combine the chicken strips, soy sauce, sesame oil, minced garlic, and minced ginger. Mix well and let it marinate for at least 15 minutes.
While the chicken is marinating, prepare the vegetables. Shred the cabbage, julienne the carrot, and chop the green onions.
Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
Add the shredded cabbage, julienned carrot, and chopped green onions to the skillet with the chicken. Stir-fry for an additional 3-4 minutes until the vegetables are slightly tender but still crisp.
Season the chicken and vegetable mixture with salt and pepper. Stir well to combine. Remove from heat and let cool slightly.
To assemble the spring rolls, place a spring roll wrapper on a clean surface in a diamond shape. Place 2-3 tablespoons of the chicken and vegetable filling in the lower third of the wrapper.
Fold the bottom corner over the filling, then fold in the sides tightly. Roll upwards tightly until nearly encased. Brush the top corner with beaten egg, then finish rolling to seal.
Repeat the process with the remaining wrappers and filling.
Heat the remaining vegetable oil in a large pot or frying pan over medium-high heat. To test if the oil is ready for frying, drop a small piece of wrapper in the oil; if it sizzles, the oil is ready.
Gently place the spring rolls in the hot oil, frying in batches if necessary, to avoid overcrowding the pan. Fry each roll for 3-5 minutes, turning occasionally, until they are golden brown and crispy.
Remove the spring rolls using a slotted spoon and drain on a paper towel-lined plate.
Serve the chicken spring rolls hot with your choice of dipping sauce, such as sweet chili or soy sauce.
Nutrition Facts
Calories |
4830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 442.7 g | 568% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 275.9 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 3866 mg | 168% | |
| Total Carbohydrate | 175.8 g | 64% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 13.4 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1705 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
