Seafood and Chicken Rolls
Get ready to tantalize your taste buds with these irresistible Seafood and Chicken Rolls—an exciting fusion of land and sea flavors, perfect for any occasion! Featuring tender chicken breast and succulent prawns, blended with the aromatic goodness of spring onions, garlic, soy sauce, and a touch of sesame oil, these rolls offer a burst of umami with every bite. Encased in crispy, golden-brown egg roll wrappers, they are fried to perfection for a satisfyingly crunchy exterior. Ideal as an appetizer or snack, these rolls pair beautifully with your favorite dipping sauce for a flavor-packed experience. Quick and easy to prepare in under 40 minutes, this recipe is sure to become a crowd-pleaser at your next gathering! Keywords: seafood and chicken rolls, crispy fried rolls, appetizer recipes, prawn and chicken rolls.
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Recipe Information
Ingredients
- 300 grams Chicken breast
- 200 grams Prawns (peeled and deveined)
- 2 stalks Spring onions (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 12 sheets Egg roll wrappers
- 1 whole Egg (beaten for sealing)
- 500 ml Vegetable oil (for frying)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the chicken breast into small pieces and set aside.
In a food processor, combine the chicken pieces and prawns, and pulse until they form a coarse mixture.
Transfer the mixture to a large bowl and add the spring onions, minced garlic, soy sauce, oyster sauce, sesame oil, salt, and black pepper. Mix until all ingredients are well combined.
Lay an egg roll wrapper on a clean flat surface with one corner pointing toward you, like a diamond shape.
Spoon about 2 tablespoons of the filling onto the bottom third of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides to enclose the filling. Roll it up tightly, leaving the top corner exposed.
Brush the top corner with the beaten egg and seal the roll. Repeat this process with the remaining wrappers and filling.
Heat the vegetable oil in a deep skillet or wok over medium heat until it reaches 180°C (350°F).
Fry the rolls in small batches, turning occasionally, until they are golden brown and crispy, about 4-5 minutes per batch.
Remove the rolls from the oil and drain them on a plate lined with paper towels.
Serve the seafood and chicken rolls hot with your favorite dipping sauce.
Nutrition Facts
Calories |
5875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 536.3 g | 688% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 5491 mg | 239% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 177 mg | 14% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1673 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.
