Chicken Spring Rolls Recipe

Ingredients:

• 1 lb boneless chicken breast, sliced
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/2 cup sliced onion
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 12 spring roll wrappers
• Oil for frying

Instructions:

1. Heat a small amount of oil in a frying pan over medium-high heat. Add chicken and cook until browned, around 5-7 minutes.
2. Add cabbage, carrots, bean sprouts, onion, garlic, and ginger to the pan and stir until vegetables are slightly softened, about 3-5 minutes.
3. In a small bowl, whisk together soy sauce, oyster sauce, and cornstarch. Pour into pan and stir until everything is coated. Set aside to cool.
4. Place a spring roll wrapper on a plate or surface and spoon about 2 tablespoons of the chicken mixture onto the center of the wrapper.
5. Roll the wrapper tightly around the mixture, tucking in the sides as you roll. Repeat with remaining wrappers and mixture.
6. Heat oil in a deep frying pan or pot to 350°F. Fry spring rolls in batches, turning occasionally, until golden brown and crispy on all sides, about 3-5 minutes.
7. Remove from oil and place on a paper towel-lined plate to drain excess oil. Serve hot.

Verdict:

These chicken spring rolls are packed with flavor and make for a great appetizer or snack. The combination of chicken, vegetables, and sauces creates a tasty filling that is perfectly complemented by the crispy wrapper. Serve alongside a sweet chili dipping sauce for an extra kick.

Serving Suggestions:

Serve with a side of steamed rice and stir-fry vegetables for a complete meal, or pair with a refreshing salad for a lighter option. These spring rolls also make a great party appetizer – consider serving them alongside other finger foods and savory snacks.