Crispy Fried Chicken Spring Rolls
Indulge in the irresistible crunch and rich flavors of Crispy Fried Chicken Spring Rolls, a perfect fusion of savory goodness and satisfying texture. These golden, bite-sized treats feature tender, marinated chicken seasoned with soy sauce, garlic, and ginger, paired with a vibrant medley of stir-fried carrots, cabbage, and green onions. Wrapped in delicate spring roll wrappers and fried to a perfect golden crisp, they deliver a tantalizing contrast between the crunchy shell and the flavorful, juicy filling. With a prep time of just 25 minutes, these spring rolls are easy to make and ideal for parties, appetizers, or as a delightful snack. Pair them with a dipping sauce like sweet chili or soy sauce for an extra burst of flavor. Whether you're hosting or simply craving something special, these chicken spring rolls are guaranteed to impress!
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Recipe Information
Ingredients
- 300 grams Chicken breast
- 2 tablespoons Soy sauce
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Carrot, julienned
- 1 cup Cabbage, finely shredded
- 2 stalks Green onions, chopped
- 15 pieces Spring roll wrappers
- 1 whole Egg, beaten
- 500 ml Vegetable oil (for frying)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Cornstarch
- 1 teaspoon Sesame oil
Instructions
Cut the chicken breast into small, bite-sized pieces.
In a bowl, marinate the chicken with soy sauce, minced garlic, grated ginger, cornstarch, sesame oil, salt, and black pepper. Let it sit for 15 minutes.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Cook the marinated chicken until fully cooked and browned, about 5-7 minutes. Remove the chicken and set aside to cool.
In the same skillet, stir-fry the carrot and cabbage for 2-3 minutes until slightly softened. Combine the cooked vegetables with the chicken and mix in the chopped green onions. Allow the filling to cool to room temperature.
Lay a spring roll wrapper flat on a clean surface, keeping the other wrappers covered with a damp cloth to avoid drying out.
Place 2-3 tablespoons of the chicken and vegetable mixture diagonally across the lower portion of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top. Brush the top edge with beaten egg to seal the spring roll. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a deep pan or wok to 180°C (350°F). Test the oil by dropping in a small piece of wrapper; it should sizzle immediately.
Fry the spring rolls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch.
Remove the spring rolls with a slotted spoon and drain on paper towels to remove excess oil.
Serve the crispy chicken spring rolls warm with your choice of dipping sauce, such as sweet chili or soy sauce.
Nutrition Facts
Calories |
5930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 531.5 g | 681% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 5267 mg | 229% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 9.4 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 274 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1843 mg | 39% | |
*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.
