Description
Crispy chicken spring rolls filled with fresh vegetables.
Ingredients
Scale
- 1 cup shredded chicken
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 1 package spring roll wrappers
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Oil for frying
Instructions
- In a bowl, mix chicken, carrots, bean sprouts, green onions, soy sauce, and sesame oil.
- Place a spring roll wrapper on a clean surface.
- Put 2 tablespoons of the mixture on the wrapper.
- Fold the sides of the wrapper over the filling.
- Roll the wrapper tightly from the bottom up.
- Seal the edge with a bit of water.
- Heat oil in a pan over medium heat.
- Fry the spring rolls until golden brown on all sides.
- Remove and drain on paper towels.
Notes
- Serve with sweet chili sauce.
- Can substitute vegetables as desired.
- Ensure oil is hot enough to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
Keywords: spring rolls chicken, chicken spring rolls, crispy spring rolls