Description
Delicious chicken spring rolls filled with mixed vegetables, perfect for a crispy appetizer.
Ingredients
Scale
- 1 pound chicken breast, shredded
- 2 cups mixed vegetables (carrots, bell peppers, cabbage)
- 1 package spring roll wrappers
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Oil for frying
Instructions
- In a large bowl, mix the shredded chicken, mixed vegetables, soy sauce, sesame oil, garlic, and ginger together.
- Lay one spring roll wrapper on a clean surface, place a spoonful of the filling at the bottom, and roll it up tightly.
- Seal the edges with a little water and repeat with the remaining wrappers and filling.
- Heat oil in a deep pan over medium heat. Fry the spring rolls until golden brown and crispy.
- Remove from oil and drain on paper towels. Serve warm with dipping sauce.
Notes
- Ensure oil is hot enough before frying for best results.
- Can be served with sweet chili sauce or soy sauce for dipping.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg