Low Sodium Crispy Fried Spring Rolls
Indulge in the irresistible crunch of **Low Sodium Crispy Fried Spring Rolls**, a healthier twist on the classic appetizer. These perfectly golden rolls are packed with a vibrant medley of shredded chicken, cabbage, carrots, and bean sprouts, all seasoned with aromatic garlic, ginger, and low-sodium soy sauce for a guilt-free burst of flavor. Wrapped tightly in delicate spring roll wrappers and fried to crispy perfection, each bite strikes the ideal balance between savory and satisfying. Perfect for entertaining or a quick snack, these spring rolls pair beautifully with a low-sodium dipping sauce for an appetizer that’s as nutritious as it is delicious. Easy to make and ready in under an hour, they’re proof that cutting back on sodium doesn’t mean compromising on taste!
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Recipe Information
Ingredients
- 200 grams Shredded chicken breast
- 1 cup Cabbage, thinly sliced
- 1 cup Carrots, julienned
- 1 cup Bean sprouts
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
- 15 sheets Spring roll wrappers
- 2 cups Vegetable oil
Instructions
In a large skillet over medium heat, add 1 tablespoon of vegetable oil.
Sauté the garlic and ginger until fragrant, about 1 minute.
Add the shredded chicken breast and cook it until it is thoroughly done, about 5-7 minutes.
Add cabbage, carrots, and bean sprouts to the skillet. Stir-fry for about 5 minutes until the vegetables are tender.
Stir in low sodium soy sauce, sesame oil, and black pepper. Cook for another 2 minutes and then remove the skillet from heat. Allow the mixture to cool slightly.
Lay a spring roll wrapper on a clean surface. Place about 2 tablespoons of filling near the lower edge of the wrapper, leaving about an inch on the sides.
Fold the bottom corner over the filling, then fold the sides over as well, and continue to roll tightly. Moisten the top edge with water to seal.
Repeat the rolling process for all wrappers until the filling is used up.
In a deep skillet or frying pot, heat the vegetable oil to 350°F (175°C).
Carefully place spring rolls in the oil, a few at a time, without overcrowding the pot.
Fry them for about 3-4 minutes until they are golden brown and crispy.
Remove spring rolls from oil and drain them on paper towels.
Serve hot as an appetizer or snack, paired with your choice of low-sodium dipping sauce.
Nutrition Facts
Calories |
5101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 441.8 g | 566% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 274.7 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 3257 mg | 142% | |
| Total Carbohydrate | 243.7 g | 89% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 15.4 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1718 mg | 37% | |
*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.
